Barolo Chinato

Grapes

Nebbiolo, vinified as Barolo DOCG, provides the base for this aromatized wine.

Vinification

The Barolo base is made through traditional vinification in accordance with Barolo DOCG production regulations. It is then flavored following an old recipe based on a natural infusion of Calissaja cinchona bark, rhubarb root, and approximately ten other aromatic herbs. The relatively restrained alcoholic strength is intended to preserve the character of the original Barolo.

Technical data

Alcohol: 16.5% vol. ± 0.5. Residual sugar: 180 g/L ± 10. Available in a 375 ml bottle.

Tasting profile

Deep garnet red. The bouquet is broad, ethereal, and complex, combining spices with aromatic herbs. Sweet, full, and velvety on the palate, with vanilla nuances and a pleasantly bitter finish. Its profile emphasizes aromatic power, persistence, and complexity while retaining balance between fragrance and flavor.

Serving and pairing

Serve at 18–20°C. Pair with desserts such as Castagnaccio or pears cooked in red wine. Its persistence also suits dark chocolates with a high cocoa content, and it may be enjoyed alone as a meditation wine or at the end of a meal.

Label / history

Barolo Chinato began to be produced in Piedmont at the end of the nineteenth century and became widely consumed as its reputation as a medicinal wine grew.