Grape variety used: Barolo DOCG at the end of the aging period as specified in the original recipe
History: Commonly drunk in Piedmont since the end of the 19th century and known as a restorative elixir. The original ancient recipe calls for an infusion of China root bark along with 27 other spices to be added to the base of Barolo wine aged for three years
Tasting: Garnet red with brick-coloured reflections. It has a complex and intense lingering aroma with hints of spices and aromatic herbs, especially China root, rhubarb and cinnamon. It has a full, velvety and enveloping taste. Its pleasantly bitter aftertaste stimulates the olfactory senses.
Preparation: An infusion of 27 spices is added to the Barolo base over a 90-day period. Barolo Chinato is left to rest in the bottle for another 90 days before being sold
Alcohol: 16.5% vol.
Pairings: It is a sublime digestive, and even better if accompanied by dark chocolate containing a lot of cocoa. It is a perfect meditation wine
Serving temperature: 18 - 20 °C
Bottle size: 0.50 l