For about 21 days, small pieces of Calissaya Cinchona and Succirubra Cinchona bark are left to macerate in an infusion of alcohol and a small amount of our classic Barolo. We then add a blend of aromatic spices including gentian root, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon, and others, which make up our historic Family Recipe.
The aromatic extract obtained is then mixed with the right amount of our classic Barolo, some sugar, and alcohol, and left to age for at least 4 months in small stainless steel containers. After resting in the bottle for at least 2 months, our Barolo Chinato is ready to be enjoyed in the traditional Piedmontese style, served after meals as a digestif.
