Born in Piedmont last century, it soon spread throughout Italy due to its well-balanced
bittersweet taste and, above all, to the great reputation of the 'Barolo' name
which immediately differentiated it from the other alcoholic beverages containing
China Calissaja barks. The inventor of a genuine recipe, Giulio Cocchi was also
the champion of the Barolo Chinato’ spreading. In the 19th century Barolo Chinato
became popular as a wine used for medicinal purposes. As a matter of fact, in
Piedmont it was a traditional antidote for several minor diseases, especially
As mulled wine (vin brulé) having warming and invigorating qualities, it was
praised for its fever-reducing and digestives properties. Thus presenting mulled
wine became a habit and a hearty way to welcome guests in country villages in
winter time. Today, while revisiting the traditions and attempting to recover
a more natural style of living, new interesting ways of drinking this spiced wine
Barolo Chinato is a special wine produced with Barolo DOCG (Denomination of Controlled
and Guaranteed Origin), spiced with China Calissaja barks, gentian and rhubarb
roots, and valuable cardamon seeds – the active principles are extracted through
a slow maceration process at room temperature, then refinement occurs in casks
for nearly one year.
Balanced and harmonious scent, appealing taste, pleasant aromatic persistence.
Perfect to serve with many of your favorite dishes. In chic restaurants it is
often presented at room temperature as a stylish after meal or steam heated with
an orange twist. And surprisingly, Barolo Chinato has been discovered as an “ideal
complement” to balance the long-lasting mouth feel of high cocoa percentage candies.
Andrea Slitti, the winner of Grand Prix de Chocolaterie held in Paris in 1994
and golden medal at Berlin Chocolate Olympics in September 1996, created a special
home-made top quality praline with Barolo Chinato for Giulio Cocchi’s distribution.
Presented at wine tastings, these pralines do confirm the success of a wonderful