This wine is obtained from Barolo wine d.o.c.g. flavoured with about thirty different officinal greens.
The first year of production: 1963
Alcoholic gradation: 16% vol.
Production techniques: Firstly we prepare aromatic extract by macerating greens and spices in hydroalcoholic solution for about 45 days; the obtained solution is filtered to make it limpid and then it is added to the wine Barolo d.o.c.g.
At this point the aromatized wine is left decanting for about one month and then it is naturally cold stabilized to prevent possible deposits in the bottle. After a period of ageing in the casks the wine is bottled and left standing for at least one year, before consuming it.
Every cellar jealously preserves its own secret recipe that uses the base of natural bark infusion of China Calissaja (from here the name “chinato”), root of Rhubarb and other aromatic greens such as gentian, cardamom, cloves, coriander, star anise, wormwood and so on.. For our Barolo Chinato Gatorosso we used the Barolo Vigna Rué Reserve 2006.
Curiosity: The first productions of Barolo Chinato in Piedmont date from the end of 1800. The consumption spreads thanks to the fame of medicinal wine exactly for the presence of numerous officinal greens in its recipe, in the tradition of Piedmont the wine became the antidote to many small ailments and drinking it as mulled wine, hot and corroborative, we appreciate it for its fever reducing and digestive capabilities. Serving it to the guests became later in the countries a ritual gesture of peasant's hospitality.
Today, riding the wave of the recovery of the traditions, it lives a moment of success and rediscovery. There have been demonstrations at national level to present this aromatized wine as an excellent partner of sweets based on chocolate.
CHARACTERISTICS OF DEGUSTATION
On view: intense garnet red with orange reflections.
Nose: the aroma is vast, ethereal, complex with scents of spices and aromatic greens.
Palate: the taste is sweet, full, velvety with an aftertaste agreeably slightly bitter.
We suggest to try it also as aperitif served very cold, at 5-6°C temperature or hot as punch or classically as digestif at 18-20°C.
Gastronomic combinations: its aromatic persistence combines perfectly with small dry pastries such as corn cookies or nut cookies. It matches well with the dark chocolate.