Pio Cesare Barolo Chinato
Since the beginning of our history, we have been producing limited quantities of Barolo Chinato and Vermouth, meticulously following our Family Recipe conveyed to us by our Great Grandfather.
In the early 1950s, we decided to stop the production because at that time the customers’ interests and tastes were deeply changing. They were increasingly focused on “liqueur” wines and Vermouths with nontraditional flavors, less character and less respectful of each wine region’s terroir.
Recently, the finest customers began to look for traditional character, strong personality and great individuality in aromatic wines and in wine-based aperitifs. As a result, we have decided again to produce small amounts of Barolo Chinato and Vermouth. We follow our secret family recipe locked and guarded for many years under the careful supervision of our Grandmother, the Founder’s granddaughter.
Therefore in 2016 we have started to produce a limited quantity of each of these wines and we will be offering the first bottles to a select clientele in Italy and around the world. We are committed to bringing these great wines back again so that they can regain the celebrity, fame and uniqueness of the past
Pio Cesare Barolo Chinato
$196.00 per bottle
Notes and Reviews
Wine Advocate (91)
Following local tradition (and using a secret recipe passed down five or six generations at the Pio Cesare winery), this wine is infused with cloves, vanilla, nutmeg cinnamon and sugar. These family recipes re always left incomplete because local custom dictates that each family must keep a few ingredients secret. This is perfect after -dinner drink with the alcohol and the medicinal flavors to wash the palate clean after a long meal. Barolo Chinato is said to kick-start the digestive process after dinner, althought I’m not sure there is any science behind that claim. No matter: it tastes greats and makes for a refreshing conclusion to any evening.
|Age of Vines||35 years on average|
|Vinification||An infusion of chinchona (China Calissaja and Succirubra barks) is macerated for 21 days in a small amount of our classic Barolo.|
|Elevage||We then add a mixture of aromatic herbs, such as gentian roots, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and others, which all together compose our family recipe. Then, after a few weeks ageing, we add the proper amount of our classic B|
|Yield||After a light fining, the infusion is aged for 4 months in oak barrels, bottled, and after an additional ageing of at least 2 months, it finally becomes our Pio Cesare Barolo Chinato.|
|Soil Type||Mainly limestone and clay with a small portion of sandstone|