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 cold diseases.
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 are emerging.
Wine Making
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.
Matching
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 union!.
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