More info
If you dig a little deeper into the history of Barolo you will see that things are different from the picture we have today. For example, the first dry wines of the region only started to be produced around 1830-1840 AD, at the encouragement of the last Marquise of Barolo Giulia Falletti, and before this milestone the wines were sweet. Thus Chinato is one of the traditional landmarks of Barolo, a product that revives the atmosphere of the 18th century pharmacies in the area. Wine, as in many other regions of the world, had medicinal properties at that time and was very often the product of blending with various herbs, roots, spices and other ingredients. This tradition continues to this day and indeed for Vajra's Chinato over 30 ingredients are used to flavour the Barolo, and the process is completed with organic oranges from Sicily along with spices and brown sugar. Fantastic, complex, sweet and bitter at the same time from the quinine that is a key ingredient in the secret recipe. Translated with DeepL.com (free version)
