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racy acids and a chalky
Deliberately low in liquorice
while notes of cocoa
The grapes come from Valpolicella Classico
The estate s first release was the 1998 vintage Crognolo
COINTREAU ARGENTINA racy acids and a chalkyTwo brothers, Adolphe and douard Jean Cointreau, set up a distillery in Saint Barthlemy d'Anjou in 1849 but it was the next generation's douard Cointreau who created the triple sec formula still used today. The liqueur is made by macerating and distilling both sweet and bitter orange peels in copper pot stills, then blending the distillate with neutral alcohol and water to 40% ABV. Clear and crisp in the glass, it delivers candied orange peel and
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