Barolo Chinato emerged at the end of the 19th century, when Giuseppe Cappellano, a pharmacist from Serralunga designed it leading up to the years of American prohibition as a digestive for “medicinal purposes”. Cordero began their journey into this aromatised wine style in 1992 over a few experimental demijohns, mainly for their own consumption and as gifts for their best customers. These experiments were so successful that Giovanni Cordero di Montezemolo eventually launched a limited production for sale. It continues to be a niche product with undeniable retro charm.
A base of old Barolo (10 years or more) is sweetened and fortified with alcohol from distilled fruit and 16 botanicals including cinchona, rhubarb, gentian, coriander, liquorice and vanilla. There are less than 2000 bottles produced each year.
Brick red in the glass, the nose is classic aged Barolo layered with hints of sarsaparilla and a mix of licorice, marjoram, rhubarb and coriander. You’ll also pick up layers of bitter orange peel, a touch of absinthe and baking spices, rounded out with laurel notes.
On the palate it’s smooth, warm, and surprisingly powerful, finishing long with a gentle semi‑sweet note. It makes an excellent digestif and can be enjoyed much like a top‑tier vermouth. While it works in cocktails, its refined character really shines when served slightly chilled on its own—especially alongside traditional Piemonte hazelnut biscuits, pastries or even dark chocolate.
To get the most out of your bottle, serve it at a cool room temperature (around 16–18°C / 60–64°F) in a long-stemmed or wide-bowl glass to appreciate its intense, spicy bouquet.
Food Pairing:
Dark Chocolate Pralines & Truffles: Look for chocolate with 70% cacao or higher. The bitter edge of the cinchona bark mirrors the bitterness of the cacao, creating a sublime, smooth harmony.
Hazelnut Chocolate Desserts: Piedmont is famous for its hazelnuts (Tonda Gentile). Pairing Barolo Chinato with hazelnut pralines or gianduja capitalizes on a classic regional match—the nuttiness perfectly contrasts the sweet, herbal syrupy nature of the wine.
Aged, Pungent Cheeses: Pair it with heavily aged Castelmagno (a local Piedmontese favorite), Gorgonzola Piccante, or extra-aged Pecorino. The salt and sharp fat of the cheese contrast brilliantly against the herbal sweetness and digestive bitterness of the wine.
