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.
Featured Profile
Tradition in ExtraditionVintage Factors
Year
2013
Cellar Life
25yrs
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.
Awards
Virginia Governor's Cup competition, 2017 | Gold Medal, Governor's Case |
The Wine Advocate | 92 Points |
San Diego International Wine Competition | 93 Points, Gold Medal |
jamessuckling.com | 95 Points |
Vinification
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, 13.9% |
Residual Sugars, 12.0% | |
Total Acidity, 0.85% |