Barolo Chinato: the wine with many spices!

Barolo Chinato originated in the late nineteenth century through the work of Piedmontese doctors Giuseppe Cappellano of Serralunga d’Alba and Mario Zabaldano of Monforte, within the region’s herbal and apothecary tradition. It uses Barolo DOCG as its base.

Herbs and spices—including calisaya bark, rhubarb, gentian and cardamom—are infused in a hydroalcoholic solution before integration with the wine, which then rests for a year in oak. The resulting balance of spicy, bitter and sweet elements supports use after a meal, with dark chocolate, chilled as an aperitif or with ice cream.