Winery Inner Sanctum - Quixote Albarino

Winery Inner SanctumQuixote Albarino

The Quixote Albarino of Winery Inner Sanctum is a wine from the region of California.
This wine generally goes well with
The Quixote Albarino of the Winery Inner Sanctum is in the top 0 of wines of California.

Details and technical informations about Winery Inner Sanctum's Quixote Albarino.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Assyrtiko

This is a very old grape variety grown in Greece, particularly in the southern Cyclades Islands in the Aegean Sea, and more specifically in the Santorini archipelago. It is related to gaidouria and platani. In this country, it is quite often "associated" with other grape varieties such as aïdani, athiri, malagousia, ... . Assyrtiko can be found in Germany, Spain, Italy, Greece, Cyprus, Bulgaria, Romania, the United States, Mexico, South Africa, etc. Little known in France, it is nevertheless registered in the Official Catalogue of wine grape varieties, list A.

Informations about the Winery Inner Sanctum

The winery offers 20 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Californie

The Winery Inner Sanctum is one of of the world's greatest estates. It offers 9 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 150000 of of United States wines
In the top 85000 of of California wines
In the top 300000 of wines
In the top 1000000 wines of the world

The wine region of California

California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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