Historically speaking since ancient times we have fermented wine and added herbs and spices.
Here in the Langa region Chianato is attributed to Dr. Cappellano, a pharmacist from Serralunga d’Alba who during the late nineteenth century created this elixir for healing purposes.
Over the years each family of Langa region have developed their own recipes based on the taste preferences as well as the particular herbs found in each vineyard. Our Barolo Chinato comes from a very old family recipe using old vine Nebbiolo from the Pira vineyard which typically would be used for Vecchie Viti or our Riserva wine.
The Chinato is aged and has many secondary perfumes. Then we infuse Grappa di Barolo and flowers.
Our annual production is extremely limited.