Fermented wines with added herbs and spices have been produced since ancient times. In the Langhe, the advent of Barolo Chinato can be attributed to a certain Dr Cappellano, a pharmacist from Serralunga d'Alba, who created this elixir for curative purposes at the end of the 19th century. Over the years, the various families of the Langa developed their own recipes, based on family tastes and the herbs they found in the vineyards.
Our Barolo Chinato comes from an old family recipe. The base is Barolo Pira, aged for a long time and with the full development of secondary aromas. Different infusions of herbs, barks and flowers in Grappa di Barolo are added to the aged wine; this elixir spends a few more months resting and is then bottled.
Production is very limited, with about 300 bottles per edition.