PRODUCTION AREA:

The grapes intended for the production of Barolo Chinato come from vineyards located within the Barolo denomination.

PREPARATION METHOD:
The flavored wine "Barolo Chinato" is 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 flavoring is carried out by cold infusion in a hydroalcoholic solution of cinchona bark, gentian root, cardamom seeds, bitter orange, rhubarb and other minor spices such as vanilla pods. The aromatic infusion, sugar and alcohol are then added to the wine to bring it to the alcohol content of 16.5% Vol and the sugar content of 18%, ideal for good harmonization of the product.

AGING:
After its preparation, Barolo Chinato refines for at least a year in the bottle before being put on the market, so that all the aromatic parts of the infusions have time to blend into a single homogeneous and harmonious sensation.

ORGANOLEPTIC CHARACTERISTICS:
Garnet red color with orange edges. On the nose the typical notes of Barolo, rose, violet and cherry in alcohol, blend with the balsamic notes of 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.

VARIETY:
NEBBIOLO 100%

ALCOHOLIC CONTENT:
16,5%