Cappellano Barolo Chinato NV 750ml

Product Info

Created in the late 19th century by the visionary pharmacist and winemaker Giuseppe Cappellano, Cappellano Barolo Chinato stands as the quintessential aromatized digestif of Italy—a timeless elixir born from the marriage of pharmaceutical expertise and winemaking mastery. This exquisite aperitif and digestif is meticulously crafted by infusing world-class Barolo wine from the prestigious Gabutti cru with the distinctive bitterness of cinchona bark, known locally as china, alongside an ultra-secret family blend of rare herbs and spices that have been jealously guarded for generations. The story begins in 1870, when Dr. Giuseppe Cappellano embarked on an ambitious endeavor to unite his profound pharmaceutical knowledge with his family's distinguished winemaking heritage. Originally conceived as an anti-malarial remedy and medicinal tonic, this herbal infusion was formulated with both therapeutic intention and refined taste in mind. More than 150 years later, the original recipe and the intricate production process remain closely held family secrets, passed down through generations with unwavering devotion to tradition. What makes Cappellano Barolo Chinato truly extraordinary is the commitment to authenticity that persists to this day. The current generation of the Cappellano family continues the time-honored practice of hand-crushing each botanical ingredient using the original stone mortar and pestle—the very same tools wielded by Giuseppe himself in the late 1800s. This dedication to heritage and craftsmanship ensures that every bottle captures the essence of its storied past while delivering an unparalleled sensory experience.

Aroma: Displays a complex bouquet of dried cherry, tar, licorice, alpine herbs, violet, and festive baking spices.

Palate: Rich and harmonious. The initial sweetness coats the tongue before transitioning into a bittersweet finish dominated by quinine, dark fruits, and medicinal tannins. 

The Infusion: The wine is steeped with a decoction of up to two dozen botanicals. Core ingredients include cinchona calissaia (quinine bark), rhubarb, gentian root, cardamom, orange peel, and cloves. 

The Process: After the botanical infusion, the elixir is fortified with alcohol and lightly sweetened with cane sugar, bringing the final ABV to around 17%.