Cappellano
Barolo Chinato
| Denomination | DOCG Barolo Chinato |
|---|---|
| Size | 0,75 l |
| Alcohol content | 17.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Barolo already aged |
- Flavoured wine: sweet, fortified red wine based on Nebbiolo with added aromas
- Artisanal production: Barolo enriched with cinchona calisaya, aromatic herbs, sugar and alcohol
- Aromatic profile: notes of spices and cinchona, perfect sweet-bitter balance and a lingering finish
- Pairings: recommended at the end of a meal, pairs particularly well with dark chocolate
- Origin and alcohol: from Serralunga d’Alba, Piedmont, with 17.5% alcohol, ideal for contemplation
Description
What kind of wine it is
Cappellano Barolo Chinato is a complex aromatised red wine based on a solid foundation of Nebbiolo. On the nose, it offers intense aromas of spices, aromatic herbs and calisaya cinchona. On the palate, it reveals remarkable gustatory complexity, playing on a perfect balance between sugary smoothness and a pronounced bitter vein with endless persistence. Rated 93 points by critics, this meditation wine excellently enhances dark chocolate.
Where it comes from
The origins of this label lie in Serralunga d’Alba, in the Piedmontese territory of Barolo. The recipe was created at the end of the nineteenth century by pharmacist Giuseppe Cappellano, who initially proposed it as a medicinal remedy. Over the decades, this particular preparation has established itself as a classic of local oenological culture, representing the pure expression of profound artisan expertise.
How it is produced
The production process is based on an already aged Barolo, used as the base structure. To this wine, an extract of calisaya cinchona is added, along with other aromatic herbs and sugar. The exact list of spices used for the infusion remains a family secret. This meticulous process balances the vinous component with botanicals, resulting in a sweet fortified red with a defined profile and a persistent finish.
History and Curiosities
Born at the end of the nineteenth century from the intuition of pharmacist Giuseppe Cappellano, this iconic sweet fortified red represents a cornerstone of Piedmontese tradition. Its production combines a fine already aged Barolo with extracts of cinchona calisaya and an infusion of aromatic herbs, the recipe for which remains a fascinating family secret to this day. This artisanal expertise imparts extraordinary complexity of flavour and a perfect balance of contrasts, making it ideal as a digestif and perfect with dark chocolate.
Awards
-
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
- Start up year: 1870
My grandfather Francesco Augusto Cappellano, an oenologist, followed his ancestors’ footsteps in passing on the baton to his son Teobaldo, my father, at the end of the 1960s. After his childhood in Eritrea, Teobaldo took the helm of the company and changed it dramatically: much smaller in size and highest quality control, following very specific guidelines.
With his characteristic tact and perseverance, he long fought against the prejudices which afflicted Barolo Chinato. After years of struggle, he succeeded in his intent to reinstate the elixir to the prestige it is entitled to and which boasts now. He accomplished this by jealously protecting, in bad times and in good times, his ancestor’s recipe and the product’s artisanal nature.
And today, while I grind the spices with the very same tools my great-uncle used, I can call myself proud to hold in my own hands the synthesis of a century and a half of my family’s history. Read more
| Name | Cappellano Barolo Chinato |
|---|---|
| Type | Red fortified wine dessert wine aromatised |
| Denomination | Barolo DOCG |
| Size | 0,75 l |
| Alcohol content | 17.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cappellano |
| Story | History and Curiosities Born at the end of the nineteenth century from the intuition of pharmacist Giuseppe Cappellano, this iconic sweet fortified red represents a cornerstone of Piedmontese tradition. Its production combines a fine already aged Barolo with extracts of cinchona calisaya and an infusion of aromatic herbs, the recipe for which remains a fascinating family secret to this day. This artisanal expertise imparts extraordinary complexity of flavour and a perfect balance of contrasts, making it ideal as a digestif and perfect with dark chocolate. |
| Origin | Serralunga d'Alba, Piemonte |
| Production technique | To already aged Barolo, an extract of calissaia cinchona mixed with other aromatic herbs, sugar and alcohol is added; the list of spices used for flavouring remains secret. |
| Wine making | To the already aged Barolo, an extract of calissaia cinchona mixed with other aromatic herbs, sugar and alcohol is added; the list of spices used for flavouring remains secret. |
| Aging | Barolo already aged |
| Allergens | Contains sulphites |