THE WINE

The history of barolo chinato in Piedmont dates back to the end of the 19th century thanks to two doctors who were able to apply the much vaunted properties of China Calissaia to Barolo. These two doctors created an elixir that found an immediate response within the peasant culture in Piedmont.

The Ceretto winery began producing Barolo Chinato in the late 1980s. The formula for this nectar involves the use of a Barolo DOCG to which a dozen aromatic herbs and China Calissaia are added. The herbs that are rigorously selected are infused in alcohol.

The outcome is a unique product. When tasted it is a continuous succession of flavors and ends with a pleasantly bitter note that is perfectly balanced by the sugar.

Perfect as a digestive at the end of a meal, it is ideal with chocolate based desserts.