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La Quinta |
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La Quinta refers to the great vineyard estates of Portugal, famous for their production of outstanding dessert wines. California also shares a long history of crafting fine dessert wines. Our warm, dry climate allows for the thorough maturation of grapes with ripe sugars and concentrated flavors. La Quinta is an invitation to enjoy the fine dessert wines of California's past. |
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| Syrah Port |
TECHNICAL INFORMATION |
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La Quinta Syrah Port is considered a ruby port due to its dark red color and rich, full-bodied style. Enjoy this wine after dinner with dried fruits, nuts, and fine cheeses, such as Stilton or Sharp Cheddar. |
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| Varietal: | Syrah | |
| Vintage: | NV | |
| Appellation: |
Paso Robles |
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| Barrel Aging: |
24 months (minimum) |
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| Cooperage: | French and American Oak | |
| pH: | 3.5 | |
| Alcohol: | 18% | |
| TA: | 0.44 g/100mL | |
| Production: | 4,000 six-packs | |
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| Almondoro |
TECHNICAL INFORMATION |
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La Quinta Almondoro is made with several grape varieties that include Palomino, Golden Chasselas, and Mission. These varieties are well suited to the warm climate of the California’s Central Valley. The grapes are allowed to mature to a minimum of 27˚ Brix. They are harvested and fermented as separate lots. California brandy is added at approximately 10˚ Brix. Under constant heat, the wine is slowly baked. This process caramelizes the natural sugar, creates the creamy texture, and changes the color to deep amber. Natural almond extract is added to the marsala wine. Almondoro is aged in neutral French and American barrels for at least one year. |
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| Varietal: |
Palomino, |
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| Vintage: | NV | |
| Barrel Aging: |
24 months (minimum) |
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| Cooperage: | French and American Oak | |
| pH: | 3.55 | |
| Alcohol: | 17% | |
| TA: | 0.45 g/100mL | |
| Production: | 2,800 six-packs | |
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| Crema Marsala |
TECHNICAL INFORMATION |
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La Quinta Crema Marsala is made with several grape varieties that include Palomino, Golden Chasselas, and Mission. These varieties are well suited to the warm climate of the California’s Central Valley. The grapes are allowed to mature to a minimum of 27˚ Brix. They are harvested and fermented as separate lots. California brandy is added at approximately 10˚ Brix. Under constant heat, the wine is slowly baked. This process caramelizes the natural sugar, creates the creamy texture, and changes the color to deep amber. The Marsala wine is combined with imported herbs from Northern Italy and egg yolks. These traditional ingredients add distinct flavors and richness. Crema Marsala is then aged in neutral French and American barrels for at least one year. |
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| Varietal: |
Palomino, |
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| Vintage: | NV | |
| Barrel Aging: |
24 months (minimum) |
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| Cooperage: | French and American Oak | |
| pH: | 3.55 | |
| Alcohol: | 17% | |
| TA: | 0.45 g/100mL | |
| Production: | 2,800 six-packs | |
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