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Barboursville Vineyards Paxxito

Last edited on 2/2/2020 by murphsmurf
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Moscato Ottonel and Vidal grapes are harvested young, to capture the fruitís 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.