Cappellano's Barolo Chinato is an icon of Piedmontese tradition, invented in the late 19th century by Giuseppe Cappellano as a medicinal elixir. Made with Barolo di Serralunga d'Alba infused with cinchona calissaya, alpine herbs and secret spices, this dark garnet liquid offers an intriguing bouquet of bitter orange, cinnamon, gentian and a vinous undertone rich in cherry and licorice. In the mouth it is a perfect balance between sweetness, bitterness and alcoholic warmth, with a long and enveloping finish. Ideal as a digestive or paired with dark chocolate, it is a sensory journey that combines history and pleasure.

 Production Method: Organic, Barolo DOCG base from Nebbiolo grapes from the Gabutti cru, manual infusion with cinchona calissaya bark, herbs and spices in neutral alcohol for several weeks, light sweetening with cane sugar, rest in bottle for at least 6 months

 Pairings: Dark chocolate, cocoa desserts, blue cheeses, or alone as a digestive