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Barolo that has been macerated with herbs and spices as well as sweetened. Chinato refers to the use of cinchona bark, the same source of quinine used in tonic and quinquina wines. This works like a red vermouth for mixing with powerful whiskeys, but can be drank by itself as a dessert wine.
From the mouth of the importer (Haus Alpenz):
"Renowned in Piemonte since its introduction in 1891, Cocchi Barolo Chinato is a wine of DOCG Barolo infused with quinine bark, rhubarb, ginger, cardamom, cocoa, and a variety of other aromatic spices. Round and rich, yet with the deep back palate once expects of Barolo, this wine possesses the definition necessary to be an ideal digestif or pairing with dark chocolate. Serve as you would a high-quality port or Madeira, or use in lieu of sweet red vermouth in a luxurious Manhattan. You would not be alone in finding this to be the Rolls Royce (or Maserati) of Italian dessert wines.
The DOCG Barolo, for nebbiolo-based wines from a specific zone in Piemonte, is possibly the most famous appellation in all of Italy. The wines are profoundly perfumed, with noses of rose, tar, iodine, and red fruit, and the best vintages are extremely long-lived, the tannins and acids unfolding to produce deeper fruit notes, cedar and redwood tones, and thrilling length. Virtually every producer of Barolo makes at least a little Barolo Chinato, which is Barolo wine sweetened, fortified and infused with quinine and spices. Cocchi’s Barolo Chinato uses numerous sweet spices and a limited amount of additional bitterness to produce an opulent, friendly Barolo Chinato. The most traditional way to consume Cocchi Barolo Chinato is by itself, as a dessert wine. In cocktails, its richness works wonders with profound whiskeys."