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Herbs and cinchona bark are infused separately in alcohol to obtain extracts
to add to the Barolo. This is then sugared, and left in small barrels for around
six months so the spiciness and aromas of the essences can blend with the bouquet
of the wine, which nevertheless remains recognizable. In the mouth the bitter
impact of the cinchona is balanced nicely by the alcohol, and the product becomes
a constant succession of flavors, closing with an appealing bitterish streak.
Barolo Chinato is excellent at the end of a meal, and a fine match for chocolate-based
desserts. In local households it was traditionally used to make hot punches,
and offered to guests as a mark of respect.
An important aspect in the making of Barolo Chinato is that the base wine must
have achieved D.O.C.G. (Controlled and Guaranteed Origin) status after completing
the period of ageing required by the production regulations. The Ceretto formula
is the result of two years of tests, harnessing the wealth of know-how of old
local farmers. The rural tradition is the secret ingredient of a recipe that
also includes around a dozen herbs that grow wild in the Langa.
Barolo Chinato originated at the end of the 19th century in the pharmacy of Dr.
Cappellano in Serralunga d’Alba, and the first producers were the chemists
in the various local villages. In just a short time, it became a mythical elixir
with extraordinary properties, permeated with the ring of mystery that is typical
of the secrecy of alchemic formulae. Its success story was helped by the fact
that it was made using Barolo, the wine of Kings. With this background it spread
initially amongst the country folk as a medicinal infusion, and then gained popularity
as an aromatized wine, also becoming the flagship product of leading wine-producing
families. Following a heyday period it began a decline that has led to just a
few labels remaining on the market today, along with the vivid memories of more
elderly consumers.
10.000
1989
chocolate, preferably dark.
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