COCCHI Barolo Chinato

Born in Piedmont in the last century, it quickly spread thanks to its well-balanced taste between bitterness and sweetness, and especially for the significant effect of its name "Barolo," which immediately positioned it among the noblest products compared to various other types of quinine-based alcoholic beverages.

The inventor of this original recipe, Giulio Cocchi, was also the protagonist of the diffusion of Barolo Chinato.

In Italy, its consumption was encouraged by the reputation it gained as a therapeutic wine. A traditional remedy in Piedmont to treat many minor ailments, especially in case of colds. Drunk as a warm and invigorating wine, its antipyretic and digestive properties were widely recognized. Serving it to guests became a typical tradition of the peasants' hospitality.

Over time, the use of this flavored wine has changed, and today, following the general trend of reclaiming traditions and nature, it has been rediscovered with new and interesting consumption styles.

Barolo Chinato is a special wine produced with Barolo DOCG, flavored with calisaya quinine bark, rhubarb and gentian root, and the precious cardamom seed, whose active principles are extracted through slow maceration at room temperature.