€ 20,04 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 obtained from sugar and alcoholic extract of 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 finally 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 placed on the market.
Giuseppe Cappellano is a late 19th-century pharmacist who lives in Serralunga d'Alba and, in addition to producing typical wines from the Langhe, particularly Barolo, he is someone who researches and experiments. He produces the first wine jelly and concentrated healing musts and then a tonic that will also become an antidote for minor colds and an excellent digestive. It is the Barolo Chinato that, after being invented by the winemaker pharmacist Cappellano, is marketed in bottle by the winery of Giulio Cocchi in 1891, a year after the patent.
Barolo Chinato is an aromatic wine that has a very particular complexity where the value of China stands out without a doubt, 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 sweet toasting sensation is pleasant and pairs well with the sensations of red fruit in spirits, dried plums, chocolate-covered cherries, and rhubarb.
Alcohol: 16.5%
€ 20,04
for 500ml
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Piedmont
Barolo Chinato in a box
