The story of this wine is linked to the lively reality of wine production in the Langhe in the late nineteenth century. The leading players were Dr Cappellano of Serralunga and Dr. Zabaldano of Monforte, who were able to use, each according to their own formula, the much lauded property of China Calissaia (cinchona) to Barolo, creating an elixir, with immediate commercial fame and fortune, which cemented its place in the rural culture of the region. After obtaining a certain level of market interest, Barolo Chinato was then forgotten over the decades after World War II, in line with the hardship experienced by typical farmers. Ceretto understood its importance and became one of the champions of its revival in the late 80s.
Our recipe combines a D.O.C.G. Barolo, with a dozen, carefully selected herbs and the China Calissaia (cinchona) infusion, separately, in spirits.
The result is a continuous succession of flavors that ends with pleasantly bitter notes perfectly balanced with sugar.
Barolo Chinato can be considered the perfect end to a meal and is a good accompaniment for chocolate based desserts.