n.v. Cappellano, Barolo Chinato, Piemonte, Italy.
The fantastic Barolo Chinato, a wine based liqueur, by Cappellano is the original version of this unique after dinner tipple and a Piemonte novelty, preferred here over Vin Santo or Limoncello, made from Barolo wine, fortified spirt, sweetener, a blend of selected herbs and spices, including maybe a combination of gentian, cinchona (china) bark, orange peel, vanilla, cloves, and other local botanicals. The nose is highly evocative with florals and herbal notes and the palate has cherry, grilled orange, sour rhubarb, cardamom, cinnamon, cola bean and a background of tart plum, truffle and black licorice. This version, maybe from a 2018 and 2019 base of Cappellano’s Barolo, is an outstanding example of Chinato and I highly recommend it for its quality and complexity. Imported by Rosenthal, Cappellano is one of the toughest Barolo producers to get, and the winery is very media shy so only true Barolo insiders know just how fantastic these wines are!
Chinato is a rare digestif and treat that is an Amaro like fusion of wine, sweetener, herbs and spirt, which are high coveted, especially this one by legendary Barolo producer Augusto Capellano, whose grandfather is believed to have been the originator of the recipe for Barolo Chinato. In my long experience in wine, only a few Chinatos have made me go mmmmmm, one of those is the this legendary Capellano Barolo Chinato and more recently I have enjoyed G.D. Vajra’s own Barolo Chinato, and I was also intrigued by one from Rosavica Benotti. While the Barolo Chinato is wonderfully tasty and desirable, you’ll really need to put Cappellano’s Barolo on your bucket list, it is seriously one of the great wines of the world. Augusto Cappellano carries on his family’s traditional and natural winemaking style, using native yeasts and long cellar times in old-neutral casks. it is truly an art of love and tradition at Cappellano in every sense.
($79 Est. – 375ml) 94 Points, grapelive