Barolo Chinato: the wine with many spices!

The article attributes the late-nineteenth-century origin of Barolo Chinato to Piedmontese doctors Giuseppe Cappellano of Serralunga d’Alba and Mario Zabaldano of Monforte, placing the drink within the region’s apothecary and herbalist tradition.

Its production begins with an infusion of herbs and spices in a hydroalcoholic solution, with individual recipes retained by each producer, followed by a year in oak. Calisaya bark, rhubarb, gentian and cardamom are among the highlighted botanicals. The finished aromatized wine balances bitter, sweet and spicy elements and may be served after a meal, with dark chocolate, chilled as an aperitif or with ice cream.