Barolo Chinato

It was the end of the 19th century when Giuseppe Cappellano, a pharmacist from Serralunga d’Alba with a shop in Turin, perfected the original recipe for Barolo Chinato, offering what would soon become one of the classics of Italian enology as a “medicinal and antimalarial remedy.” We speak of a recipe and not a formula because this great aromatic wine for contemplation is the result of artisanal wisdom, passed down through our family from generation to generation, which has much to do with the knowledge of the land and with peasant culture. The process for its preparation is known – to the already aged Barolo, extract of calycanthus mixed with other aromatic herbs, sugar, and alcohol are added – while the list of spices used for flavoring remains secret. The balance of contrasts, the complexity of taste and aroma, and an endless persistence make the charm of a seductive wine like few others, capable of withstanding an almost impossible pairing such as that with dark chocolate.