Barolo Chinato is an aromatic wine, produced by adding to Barolo DOCG sugar and ethanol in which previously were placed in slow maceration at room temperature different spices (formerly called drugs), including calisaia cinchona bark, rhubarb root and gentian and cardamom seeds in order to extract the aromatic components. All’aromatizzazione followed by aging in barrels of about a year. Нашће in the production area of Barolo, Serralunga d’Alba, in Piedmont, to the 800, through the work of the chemist Joseph Chaplain and then developed and promoted by other manufacturers including Giulio Cocchi of Asti since 1891. In the tradition It was used as an antidote for minor illnesses by cooling (as hot mulled wine) and as a digestive. For the alcohol content between 16 and 17 degrees, the aromatic content and the bittersweet taste today is used as a stylish end of the meal and as a sipping wine (as an alternative to Porto, the virgin Marsala or fortified wines in general). Its aromatic optimal with bitter chocolate.
Commune of origin: Castiglione Falletto
Grape variety: Nebbiolo
First year of production: 1990
Annual production: 3,500 bottles
Production method: Standard base-Barolo aged three years is given a 40-day infusion with an alcohol compound of 30 essences, both herbs and spices. The mixture is then filtered and the aromatic compound is added to the wine, which requires two months to achieve a harmonious absorption. It is then bottled.
Alcohol: 16%
Sensory description: A lively, sparkling cherry-ruby in appearance. On the nose sweetish, but not cloying, due to a powerful aromatic charge of spice, with rhubarb, cinchona, and cinnamon particularly evident, complementing heady, youthful fragrances. Cherry and liquored dried plum infuse the palate, which shows good balance and a measured sweetness that stays well within bounds.
Serving suggestions: Ideal as a digestive agent, and as an accompaniment to chocolate sweets and petits fours.