The name Barolo Chinato is allowed for aromatized wines prepared using Barolo d.o.c.g. as the base wine. The origins of this wine date back as far as the age of the patriarchs and introduce us to the vibrant Barolo winemaking scene at the end of the 19th century. Its protagonists are Dr. Giuseppe Cappellano of Serralunga and Dr. Zabaldano of Monforte d'Alba, who knew how to apply, each according to his own formula, the much-vaunted properties of China Calissaia to Barolo, creating an elixir of immediate commercial fame and lasting fortunes in the Langa peasant culture. After enjoying a certain amount of interest, Barolo Chinato knew the indifference of the post-World War II decades between the 1950s and 1970s, right in correspondence with the crisis of peasant cultural models. Ceretto sensed its importance and was among the protagonists of its revival in the 1980s. For Barolo Chinato, as already mentioned, it is necessary to use a wine that has obtained d.o.c.g. recognition, having finished the aging period, as required by the production regulations. The herbs and cinchona are steeped, separately, in alcohol and added to Barolo. Everything is sweetened and placed in small barrels for about six months: in this way, the spicy notes and aromas of the essences mingle with the wine's bouquet, which is still recognizable. The Ceretto formula is the result of two years of trials and includes a dozen selected herbs from the Langa hills. In the mouth, the bitter impact of cinchona is well balanced by sugar and alcohol. The product is a continuous succession of flavors, ending on a pleasantly bitter note. Barolo chinato can be considered an excellent end to a meal and can accompany chocolate desserts very well.
