Pio Cesare Barolo Chinato Piedmont, Italy

An infusion of chinchona (China Calissaja and Succirubra barks) is macerated for 21 days in a small amount of Pio Cesare's classic Barolo. They then add a mixture of aromatic herbs, such as gentian roots, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and others, which all together compose this family recipe. Then, after a few weeks ageing, they add the proper amount of their classic Barolo.

After a light fining, the infusion is aged for 4 months in oak barrels, bottled, and after an additional ageing of at least 2 months, it finally becomes our Pio Cesare Barolo Chinato.

Wine Advocate 94

The Pio Cesare NV Barolo Chinato pours from the bottle with a dark amber color with shiny chestnut highlights. This fortified digestif shows amazing purity and intensity, with aromas that you can list and identify clearly one by one. There is balsam and medicinal herb with minty cough syrupy, cola and candied orange peel. With time, you might also sense some Moroccan spice or toasted Spanish cedarwood. The alcohol content is registered at 16% although it surely feels much higher. Balanced sweetness wraps smoothly over the palate. I'm never quite sure how to assign a drinking window to Barolo Chinato, and it is ostensibly built to last forever.

Jeb Dunnuck 94