Cappellano Barolo Chinato

Profile & Story

Giuseppe Cappellano, a Serralunga d'Alba pharmacist with a shop in Turin, perfected the original Barolo Chinato recipe in 1870 as a medicinal tonic; the closely guarded family recipe is unchanged today, with the herbs and spices still crushed by hand in the family's antique cast-iron mortar. It's made by infusing the estate's own Barolo (Nebbiolo) with quinine bark, clove, wormwood and cinnamon, plus a small amount of cane sugar.

Pairing Recommendation

Traditionally served after dinner with chocolate.