| Type |
Red fortified wine dessert wine aromatised |
| History |
Barolo Chinato was born in the late nineteenth century in a pharmacy of the Langa region; the first producers were the pharmacists from the different villages of the Barolo area. It soon became a legendary “elixir” with extraordinary properties, and the secret formulas with which it was produced is still wrapped in mystery . It owes its success to its connection with Barolo, the “wine of kings”. With these premises, it was first used as a medicinal elixir among peasant families of the Langa and then, slowly, like a flavoured wine, being much appreciated almost everywhere, so much to become the flag of major wine farms, such as the Rovero family farm. |
| Vinification |
Herbs and cinchona were infused separately in alcohol and Barolo was added to the extracts thus obtained. |
| Ageing |
The wine and the essence are placed together in small European oak barrels for about six months to achieve the right balance between the different components. After bottling, this wine can age for more than 20 years. |
| Pairing |
Ideal as an aperitif or a digestif. Try it in combination with bitter chocolate, desserts and pastries made with chocolate, ice cream, Piedmont hazelnut cake …..or hot as a “panacea”. |