Barolo, Chinato, NV


Barolo Chinato is not often seen outside its native Piedmont. It is a fortified wine invented by Giuseppe Cappellano, a chemist by trade, who turned his hand to winemaking after taking over the estate in the late 1800s. An infusion of over 20 different herbs and spices made to a secret family recipe, the base wine (in this case Barolo DOC 2010) is fortified with grape spirit and left to infuse for a month before adding sugar. Cloves, cinnamon and nutmeg vie with orange peel, maraschino cherries, bitter strawberries and sweet medicinal herbs to a powerful and lasting finish. Chinato is arguably THE after dinner drink and this is a fantastic example. Curl up by the fire and keep the cold weather at bay.

Contains Sulphites.

About Cappellano

The Cappellano name has been associated with winemaking in Barolo since the 1870s, however the real history of the estate, as far as modern-day Barolo is concerned, began in the 1970s with the late Teobaldo Cappellano. Striking a deal with Otin Fiorin, the former owner, and whose name now appears on every Cappellano bottle in tribute, ‘Baldo’s’ first purchase was two parcels of vines in Serralunga’s Gabbuti vineyard.

In the early 1990s earthquake damage forced ‘Baldo’ to replant a small plot and, riskily, he opted for the low-yielding Michet clone on original European rootstocks - perhaps the first and only Barolo grower to do so post-phylloxera. The resultant wine became Pie Franco and the established, undamaged vines on American rootstocks (now 70 years old) were hence designated Pie Rupestris.

Winemaking at Cappellano is proudly traditional. Extractions are gentle and maturation is carried out in large casks for four years with minimal racking before bottling without filtration. Their Barolo Chinato is made to an historic family recipe – in this case, a 2010 Barolo base wine, fortified with 96% Grain spirit, steeped in 20 different herbs for a month before pressing and the addition of sugar. It’s a real fireside drink, all winter spices and comfort.

Appellation: Barolo

Barolo is the greatest, most intense and expressive display of the Northern Italian grape variety Nebbiolo. The name is given to bottles from the Piedmont area, made exclusively from Nebbiolo, and coming from the five core towns of Barolo, La Morra, Serralunga d'Alba, Castiglione Falletto and Monforte d'Alba, along with certain other peripherary villages. The wines offer power, aromatics and longevity that is almost unmatched elsewhere in Italy, perhaps the world. Top, forward thinking producers have pushed huge changes in the winemaking culture of the area, and as a result finer, purer Barolo is being produced than ever before.

Grape Type: Nebbiolo

Arguably Italy's greatest red grape variety, responsible in North-West Italy’s Piedmont region for the great reds of Barolo, Barbaresco and Roero. At its best it produces wines of an aromatic complexity and subtlety similar to that of great Burgundy, a region from where many pioneering producers such as Elio Altare drew their inspiration. The aromas and flavours are very different in profile to Pinot Noir however, usually characterised by roses, tar and truffle. Naturally tannic and acidic, Nebbiolo wines are excellent for long term ageing.