Barolo Chinato was first created in the late 1800s by Dr. Giuseppe Cappellano—a pharmacist from Serralunga and the son of the estate’s founder. Originally intended as a medicinal tonic, it has since become one of Piedmont’s great after-dinner traditions, often enjoyed with dark chocolate. This version blends aged Barolo from the 2013 and 2014 vintages with a complex mix of herbs and spices—up to 21—including rhubarb, gentian, orange peel, cardamom, and clove. The result is deeply aromatic and bittersweet, with notes of dried citrus, spice box, and a smooth, lingering finish that hints at caramel and quinine. Cappellano is widely credited as the originator of Barolo Chinato, and to this day, theirs remains the reference point—a bottle that defines the category.