Paxxito (Malvaxia)2014


Paxxito (Malvaxia)

Moscato Ottonel and Vidal grapes are harvested young, to capture the fruit’s acidity, and in a traditional Passito method, allowed to air dry and raisinize on racks open to outdoor ventilation for months, concentrating flavors and sugars. A lengthy fermentation is induced naturally in older barriques, where aging continues for another year, in protracted lees contact, continuously stirred. Incomparably vigorous and luscious, every vintage is destined for lengthy cellaring.


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Tradition in Extradition



Cellar Life


A superlative vintage from every perspective, yet so dry that arduous irrigation in selected areas of the vineyard were necessary, even into harvest weeks. The Moscato and Vidal grapes produced wine of intense topical aromas, and great lusciousness.

Virginia State Fair, 2018 Gold Medal
Winemaker Challenge IWC 2018 Gold Medal
Sommelier Challenge IWC, 2018 Gold Medal
Savor Virginia Wine Competition, 2018 Platinum Medal
James 92 Points
Fermentation Natural fermentation in older, very neutral barriques of French oak with native yeasts, over several months
Aging 24 months minimum in older barriques of French oak, very neutral
Composition Moscato Ottonel 50%, Vidal 50%
Analysis Alcohol, 13.5%
Residual Sugars, 12.0%
Total Acidity, 0.85%

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