This fortified wine is made by adding to Barolo a natural extract obtained from the infusion for about 60 days of carefully selected herbs and spices including calissaja cinchona, vanilla, cinnamon, and rhubarb. The mixture is left to rest for about three months. After maturation, the Barolo Chinato is bottled. To best appreciate its pleasantness, it requires another six months of aging in the bottle. The color is amber red. On the nose, notes of cherry in spirit, cocoa, and spices such as cinnamon and rhubarb emerge, revealing lastly a hint of dog rose. On the palate, the dry and bitter balance is perfect, warm, with spicy hints and a pleasantly long and delicate finish. Recommended as a digestive at the end of a meal, to be consumed chilled in summer and at room temperature in winter. Suggested pairing with small pastries and spiced biscuits, surprisingly versatile with dark chocolate and various recipes featuring it. Also excellent as a base for preparing aperitifs. In the kitchen, it is renowned for making zabajone or served warm as "vin brulè".
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This fortified wine is made by adding to Barolo a natural extract obtained from the infusion for about 60 days of carefully selected herbs and spices including calissaja cinchona, vanilla, cinnamon, and rhubarb. The mixture is left to rest for about three months. After maturation, the Barolo Chinato is bottled. To best appreciate its pleasantness, it requires another six months of aging in the bottle. The color is amber red. On the nose, notes of cherry in spirit, cocoa, and spices such as cinnamon and rhubarb emerge, revealing lastly a hint of dog rose. On the palate, the dry and bitter balance is perfect, warm, with spicy hints and a pleasantly long and delicate finish. Recommended as a digestive at the end of a meal, to be consumed chilled in summer and at room temperature in winter. Suggested pairing with small pastries and spiced biscuits, surprisingly versatile with dark chocolate and various recipes featuring it. Also excellent as a base for preparing aperitifs. In the kitchen, it is renowned for making zabajone or served warm as "vin brulè".
