Barolo Chinato’s history dates back to the late nineteenth century. Marcarini’s time-honored recipe includes the infusion of China Calisaya bark and several mountain herbs in Barolo wine. At one time, it was used to cure sickness. This wine-based elixir ages for a long period in oak and has a pronounced flavor.
An excellent meditation wine.
Wine exported to
Bermuda, Canada, USA, Puerto Rico, Australia, Austria
Nebbiolo (Barolo) and an infusion of herbs and China bark
Stainless steel, concrete tanks
Length of alcoholic fermentation:
Type of yeast:
27 °C (80.6 °F)
Submerged Cap Maceration
Length of maceration:
up to 45 days after fermentation
Bentonite after removing herbs
From 10 to 50 Years Old
Type of oak:
Aging before bottling:
24 months In Oak + 12 Months in Stainless Steel + 1 Month of infusion
Aging in bottle:
La Morra and Barolo, Piedmont
Calcareous clay with high magnesium content
300 meters (984 feet) above sea level
4,000 vines per hectare
First vintage of this wine:
Total yearly production (in bottles):
Aged for a long period in oak barrels, this aromatized wine becomes a low-alcohol "elixir," amber-colored and with ruby-red reflections. Its spicy, intense and persistent nose and the bittersweet taste of the China bark make it a lovely and inviting wine. A rare specialty for connoisseurs!
There are various excellent ways to serve Barolo Chinato Marcarini: mixed with mineral water and ice, as an aperitif; neat, as a delicate after-dinner liqueur; or warmed up and served with orange peel, when it becomes the ideal drink for frosty winter evenings. Not just a meditation wine, Barolo Chinato is a fantastic companion with dark chocolate desserts.
Alc. cont. 16% by vol.
The Marcarini family and Valter Bonetti