It should first be borne in mind that in order to produce Barolo Chinato the base wine had to have been accepted as D.O.C.G., in conformity with the strict standards regulating Barolo's production. This wine underwent around two years of testing, using different infusions often based on recipes which had been jealously guarded by old country-dwellers who produced just a few litres each year for their own family.
The result was a recipe that, besides, of course, quinine and certain spices, features a dozen herbs that grow naturally in the Langa and give this product a stronger link with the land that yields the raw materials used in its production. The herbs and quinine are infused separately with alcohol, and the extracts are then added to the Barolo, which is then sugared and stored in small barrels to mature for a period of about six months.
The resulting wine has an alcohol content of 17%; the spicy tangs and aromas of the essences used have merged with the wine's bouquet, which can still be recognized. The bitter impact of the quinine on the palate is well-balanced by the sugar and alcohol, and a continuous succession of lasting flavours closes with a pleasantly bitter touch.
Barolo Chinato may unquestionably be considered an excellent end to a meal, but it can equally well be savoured with chocolate-based desserts. It was traditionally used among the Langa families to prepare hot punches offered to guests at any time of the day as a sign of respect.