Barolo Chinato: the wine with many spices!

The complex aroma of Barolo Chinato results from the infusion of various spices, including calisaya bark (from which it derives its name), rhubarb, gentian, and cardamom. This combination imparts an intense and enveloping fragrance to the wine, where spicy, bitter, and sweet notes are perfectly balanced.

A bit of history…

The origins of Barolo Chinato date back to the late 19th century, thanks to the genius of two Piedmontese doctors: Giuseppe Cappellano from Serralunga d’Alba and Mario Zabaldano from Monforte. Their creation is part of Piedmont’s rich herbalist tradition, when apothecaries and pharmacists developed aromatic and medicinal extracts.

Production area and ageing

Barolo Chinato is produced exclusively in the Barolo DOCG area, in the heart of the Langhe region. The production regulations mandate the exclusive use of Barolo DOCG as the base, ensuring the authenticity of the final product.

The creation of Barolo Chinato begins with the infusion of herbs and spices in a hydroalcoholic solution, allowing the essences to blend harmoniously. Each winery jealously guards its own recipe. Subsequently, the wine rests for a year in oak barrels.

An enveloping sensory experience

The result is a wine with a garnet red colour and orange hues, offering an intense bouquet on the nose. On the palate, Barolo Chinato delivers a warm, full, sweet, and aromatic taste, with a pleasant retronasal sensation reminiscent of the spices used.

Perfect pairings

With an alcohol content between 16.5% and 17.5%, Barolo Chinato is the ideal companion to beautifully conclude a meal, perhaps paired with good dark chocolate. It is perfect as an aperitif when served chilled. In summer, try it with artisanal ice cream!

A spiced toast to all of you!