Barolo Chinato Wine

Barolo Chinato originates from Italy's north-western Piedmont region. Its reputation and success was helped by the fact it is made from a base of Barolo, known as the 'king of wines'. The Barolo name may lead to the belief that it is also a DOCG wine, but a Chinato cannot claim this coveted designation – although only wines made according to the Barolo DOCG specifications can be used to produce them.

Barolo Chinato was introduced in the late 19th century and famed for its medicinal purposes; it became the principal antidote to several ailments, especially the common cold. It was also drunk as vin brule (mulled wine) for its invigorating qualities and as an aid to digestion.

Today this aromatic beverage differs to the 'classic' Barolo through its production method, which involves the infusion of Barolo wine with China Calissaya bark (quinine bark, translated in Italian as china, hence the wine's name chinato). Up to 21 other herbs and spices, including rhubarb roots, gentian, orange peels, cloves and cardamom seeds, are also added to the mix. This process is a slow maceration at room temperature for around eight weeks. The aromatized wine is then fortified to 16% alcohol and matured in small barrels for up to one year.

This Barolo wine is generally characterized by its bittersweet aromas and lingering, smooth aftertaste. It is usually consumed as an after-dinner drink, either as a dessert wine or a digestif. It is also considered an excellent accompaniment to dark chocolate, or it can be served as an aperitif with soda and ice (similar to sweet vermouth).