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The wine was vinified in concrete tanks
This was then fermented is stainless steel vats for two weeks at 18°C
it is one of the oldest in the Hunter Valley
with a long mellow finish
Cointreau no alcohol The wine was vinified inCointreau is a clear, orange flavoured liqueur developed in 1875 by douard Cointreau, son of one of the co founding brothers of the distillery. It is made with both bitter and sweet orange peels which are macerated in neutral alcohol and then distilled. The only other ingredients are sugar and water. Suitable for any recipe calling for triple sec. Cointreau is clear in both clarity and its intense orange aroma. It is full bodied and is sweet on the
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