BAROLO, PIEDMONT, ITALY

A note from the winemaker: Everything starts from an infusion of 37 different extracts of roots, leaves, flowers, seeds, fruits, that have been left to macerate in alcohol for at least 2 months. From the most common aromas such as vanilla, cloves, gentian, rhubarb, to the more uncommon sandal, cardamom, calamus, mace. We won’t reveal them all though…that’s a secret! Protagonist of this aromatized wine is obviously the quinine (China) from the Cinchona tree bark, of which we use three different varieties: Calisaya, Soccimano, Soccirubra. Then we blend the infusion with sugar, alcohol, and wine.

Barolo Chinato, made with 100% Barolo, is mildly alcoholic, its color is red with amber and garnet highlights. It shows the typical hints of leather on the nose while on the palate it is smooth, round, and with a long finish.

Food Pairings: Dark chocolate, hard cheese, or on its own!