Believed to have Greek or Roman origins, aromatized wines have been consumed in Europe since the Middle Ages. Once used for medicinal purposes, these wines are still enjoyed today at the end of meals for not only their pleasant flavor, but to aid in digestion as well. This versatile chinato can also be used as a cocktail ingredient or served as an aperitif on its own.
Barolo chinato can be used as an aperitif, with ice cubes and soda water, or as a digestive wine; it is also a good brulè wine if served warm with lemon peel.
Owner: Damilano Family
Winemaker: Guido Damiloano, Giuseppe Caviola consultant
Type: Red wine
Varietals: 100% Nebbiolo
Barolo chinato was born in the shops of some pharmacists in the Langhe, who were the first to aromatise the prestigious Barolo wine with alcoholic extract obtained through maceration of the bark of “china calissaja” (from which is derived from quinine), cinnamon and licorice, rhubarb roots, gentian and many other ingredients
Color: Deep red with orange highlights
Bouquet: Alpine herbs with notes of Barolo accented with hints of jam and spices
Flavor: Fresh, sweet and structured with a sharp finish
Pairings: Appreciated as a dessert wine, it pairs well with small pastries, chocolate and chocolate-based desserts
Alcohol Content: 16.5%
Serving Temperature: 62°F
Production: 2,500 bottles