This unique digestive and dessert wine finds its roots in the heart of the Barolo region, in Piedmont, at the end of the 18th century. It follows a traditional family recipe – jealously guarded – and began to be produced as a remedy for many diseases.
It was made at home by infusing aged Barolo with cinchona calisaya and many aromatic alpine herbs. A long maturation in oak barrels turns this aromatised wine into an elixir with little alcohol; the colour is an amber red with faint ruby tinge. Pleasing and inviting, it surprses for its spicy, intense and lingering fragrance.
A unique product for real connoisseurs.
Though there are many ways of serving it, we recommend it as an apéritif with soda water, bitter orange and some ice. Barolo Chinato – offered neat at the end of a meal – is an excellent digestive; warmed up with a twist of orange makes an excellent drink on cold winter evenings.
Interesting match with dark chocolate-based desserts.