Classifiable as a flavoured wine, Barolo Chinato is born from the union of the prized Barolo DOCG, at least 75%, with the bark of cinchona and other herbs such as rhubarb root and gentian, macerated at room temperature in a mixture of sugar and ethyl alcohol to arrive at a minimum alcohol content of 16-17% vol. At times spices are also added, especially precious cardamom seed.
Ageing in barrels for about a year follows flavouring. Depending on the winemaker, the wine will contain certain herbs and spices, according to strictly secret recipes. Barolo Chinato was born in Piedmont, more precisely in the Langhe of Barolo, in the late nineteenth century. The idea to spice up the Barolo wine is the result of the extraordinary minds of two chemists and pharmacists: the Cappellano Dr. Serralunga d'Alba and Zabaldano Dr. Monforte d'Alba, who created a drug to fight minor illnesses, especially colds. This therapeutic elixir, characterised by a very pleasant taste and scent, in a few years came to be served in all the townhouses in the Langhe region and soon the trend spread to bars, where it is served as a digestif, distinguishing itself from other china-based alcohol beverages thanks to the name "Barolo", that have quickly made it a sought and successful product. Its popularity dropped after the Second World War, between the fifties and the seventies, because of the the crisis of farmers’ cultural models. Today it is a very popular product in high demand because of its pleasant and persistent aroma.
Stylish after a meal, it can be heated with steam and served with an orange peel. It is however only recently that Barolo Chinato was discovered as the "ideal liquid" to support and complement the lingering taste of even the richest cocoa chocolate.
Nebbiolo (100%)
