€ 26,90 for 500ml
How is Barolo Chinato produced? First of all, Barolo DOCG that is at least three years old is used, and then a mixture made of sugar and alcoholic extract from 28 aromatic herbs and spices is added, among which the main ones are: China calisaia, gentian bark, and rhubarb, cardamom seeds. The mixture and the Barolo are then placed to macerate and mature in French oak barrels for another year before being bottled. After bottling, Rocche Costamagna waits another 90 days before it is put on the market.
Giuseppe Cappellano is a late nineteenth-century pharmacist who lives in Serralunga d'Alba and, in addition to producing typical wines from the Langhe, particularly Barolo, he is one who researches and experiments. He produces the first wine jelly and concentrated curative musts and then a tonic that will also become an antidote for minor colds and an excellent digestive. It is the Barolo Chinato, which after being invented by the winemaker pharmacist Cappellano is marketed in a bottle by the Giulio Cocchi winery in 1891, a year after the patent.
Barolo Chinato is a flavored wine that takes on a very particular complexity where the value of China undoubtedly stands out, along with a whole series of more or less spicy spices. The concentration it reaches is interesting, making it particularly seductive and caressing on the palate. Its sensation of sweet roasting is pleasant and pairs well with sensations of red fruit in spirits, dried plums, chocolate cherries, and rhubarb.
Pairings. Barolo Chinato is excellent on its own as a meditative wine and extraordinary with particularly bitter dark chocolate cru. Pleasant with modican chocolate that is not conched.
Serving temperature: 18°C, wide cognac-style glasses are very suitable, which can also be warmed by the light of a candle or "humanized" in the French way if warmed in the palm of the hand.
Alcohol content: 16.5% vol.
€ 26,90
for 500ml
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Piedmont
Barolo Chinato 500ml
