HISTORY OF BAROLO CHINATO
In the apothecaries’ backrooms, in the second half of the 19th century, the chemists of the time created an elixir, a tonic with digestive properties. Our Barolo Chinato originates from these recipes, added to historical information passed down through the family.
In 2016, after a long research of every detail, we were able to recreate with the help of a kind friend, the original recipe of Borgogno Serio. An aromatic wine made of our best Barolo wine in addition to a carefully selected herbs and spices that enrich the flavour sensations, released through a long infusion, a heady olfactory charm, ended with an elegant bitter-sweet balance.

PRODUCTION
This liqueur wine is made by adding to Barolo a natural extract obtained from the infusion for about 60 days of carefully selected herbs and spices including cinchona calissaja, vanilla, cinnamon and rhubarb. 

AGEING
This particular elixir is left to age for about three months with our best Barolo. At the end of the maturation, the Barolo Chinato is bottled. To appreciate its best pleasantness it must spend a further six months maturing in the bottle.

PAIRING FOOD:
Excellent as a digestif at the end of a meal, ideal to be consumed fresh in summer and at room temperature in winter. It accompanies small pastries and spiced biscuits, surprising for its versatility with dark chocolate.