Malvaxia Passito Goes to Press

The first week of December saw this year's Malvaxia Passito grapes being pressed at last, after their 100-day rest of air-drying on open racks, where they had been hand-selected for our most extravagant wine as they concentrated their flavors and sugars into raisins of perfected lusciousness. Alone in this region, in sustaining this centuries-old Italian winemaking tradition, our Malvaxia Passito is recognised as alone also in the splendor of its palate, for pairings with foie gras or with rich dessert cheeses. Charlottesville's Daily Progress was on hand, to witness this exciting phase of what will be an incomparably extended evolution in barrel and bottle for our newest vintage, of a wine which won the Gold Medal of the Virginia Governor's Cup and the Los Angeles International Wine Competition this year.