Barolo Chinato debuted in Piedmont at the end of the 19th century and was known for its reputation as a
medicinal wine, and then became very popular as a digestif to make an appropriate
ending to a rich Piedmontese meal.
It is an aromatized wine produced with Barolo DOCG as a base wine which undergoes
an extra oak aging period with an infusion of quinine bark (“china” in Italian, from
whence the name “chinato”) and some 21 other spices and herbs (e.g. rhubarb, gentian,
orange peels, cloves, cardamom seeds).
Garnet red in color with hints of orange. On the nose, it presents delicate
notes of Alpine herbs with lingering flavor of Barolo and hints of jam and spices. Fresh
and structured on the palate, with an attractive bittersweet pleasant taste, and a very
There are various excellent ways to serve this wine. Perfect drink
for meditation, Barolo Chinato normally appears as an after-dinner drink or as a digestive
due to its antipyretic and digestion-aiding qualities. Not just a meditation wine, Barolo
Chinato is a fantastic companion with chocolate desserts.
You can serve it straight (Best Served at 65-67F), on the rocks, or also warmed up as vin
brule’ (mulled wine) garnished with some orange peel.
With soda and ice, it makes a perfect aperitif to start a meal. It works well in places
where you might think of using sweet vermouth or an herbal liqueur.
|Wine maker notes
|This wine has a base of Barolo DOCG enriched with herbs and leans towards a garnet red with orange reflections. On the palate, it is sweet and structured with a slightly bitter finish and is particularly appreciated as a meditation elixir.
Chinato has Greek and Roman origins, where these wines were prevalently used for medicinal purposes. Their use was spread through Medieval Europe by friars and apothecaries. At the end of the nineteenth century, vermouth from Turin and Barolo chinato wines established themselves in Piedmont.
Barolo Chinato was produced by some Langhe shop owners who were the first to aromatize the prestigious Barolo wine with alcoholic extracts obtained by macerating china calissaja bark, cinnamon, liquorice, rhubarb roots, gentian and many other ingredients.
The Barolo chinato can be used as a digestif, but can also be enjoyed as an aperitif with ice and seltzer. In addition, it is an excellent vin brule, if served warm with lemon rind. It can be appreciated as a dessert wine, served as a pairing to pastries and chocolate-based desserts.
|Damilano Wine Company is one of the oldest wineries in Barolo with historic traditions.
The Damilano family business dates back to 1890 when Giuseppe Borgogno, the great grandfather of the winery’s current owners, began to vinify his own estate wines. The town of Barolo resides in the generous and beautiful Langhe region, and its name was taken on by the “king of wines”.
It is with great passion that Giacomo Damilano, the founder’s son-in-law, developed with his children a love for the vineyards, selecting and maintaining them with great care in order to improve the quality of the wines. Over time, the winery’s production was transformed into a jewel that was passed down with pride in 1997 to Giacomo’s grandchildren, who continue to manage the winery today.
Paolo, Mario and Guido Damilano, the fourth generation, have brought new vigor to the family business, strengthening and developing the fruit which this extraordinary land has to offer. Always looking forward, they continually seek innovations to further refine Damilano’s production.