Preparation method

The "Barolo Chinato" flavored wine must be produced starting from Barolo wine that has already completed the minimum aging period and which has passed the chemical-physical organoleptic test required by the production specifications. The aromatization is carried out by cold infusion in a hydroalcoholic solution of cinchona bark, gentian root, cardamom seeds and other minor spices such as vanilla berries. The aromatic infusion, sugar and alcohol are then added to Alvino to bring it at the alcohol content of 16.5% Vol and at the sugar content of 18% ideal for good harmonization of the product.

Refinement

After its preparation, the Barolo Chinato is aged for at least a year in barrels before being bottled and put on the market, so that all the aromatic parts of the infusions have time to blend into a single homogeneous and harmonious sensation. Over time, its refinement in the bottle continues, which increases its softness to the taste and further improves its aromatic sensation.

Organoleptic characteristics

Garnet red color with orange edges. Intense aromatic scent reminiscent of the oriental spices with which it is produced. Warm, full, sweet and aromatic taste with a postnasal sensation that clearly recalls the perfume. The persistence of the taste leaves the pleasantly bitter note of gentian at the end.

Pairings

Classic after-dinner digestive, excellent as an aperitif served with ice and soda water. It goes very well with chocolate-based desserts.