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: Cappellano Barolo Chinato (500ml)

Cappellano Barolo Chinato (500ml)

SKU #1110558 93 points Vinous

Outer quote mark Cappellano’s Barolo Chinato, which is more on the savory side of things, is a personal favorite. Inner quote mark (7/2015)

Wine Advocate

Outer quote mark The delicious Barolo Chinato is made with a secret blend of herbs, spices and essential oils that are steeped in Barolo wine. This is a delicious product that tastes simply divine with a bite of bitter chocolate. This wine is so alive and vibrant in the mouth and it shows exotic spice, cedar, spice box, dried rosemary, ginger, tar, cinnamon, dried roses and so much more. This digestivo will last decades. (ML) Inner quote mark (7/2013)

K&L Notes

The originator of this fabulous bitter aperitif wine, Cappellano is truly top dog when it comes to Chinato. This is absolutely the most overtly appealling and drinkable Chinato I have ever tasted. The family's secret recipe was developed over 100 years ago by Giuseppe Cappellano, the pharmacist son of this storied estate's founder Filippo. While he died of tropical fever in Tunisia, his recipe lives on. This is the first Chinato I could imagine sitting down with and finishing the bottle, but it works so well as a mixer you must experiment. Don't be shy and mix it up in place of vermouth in your Negroni, as an Americano with some soda, or pretty much anywhere else you'd use vermouth, campari or aperol. Stocks are very limited. (David Othenin-Girard, K&L Spirits Buyer)

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Cappellano Barolo Chinato (500ml)

Price: $49.99

Quantity:

VN: 93

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Product Reviews:

By: Shaun Green | K&L Staff Member | Review Date: 8/22/2012 | Send Email

If you have not experienced Chinato yet, you don't know what you're missing - and this is about as good as it gets. The wonderful aromatics of Barolo combined with herbs to create a magically wonderful concoction. Traditionally used to soothe the stomach after a wonderful meal, a lot of us now use it as a liqueur. The slightly bitter herbs and roots are strangely alluring and completely different.

Additional Information:

Varietal:

Other Red Wines

Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.

Sub-Region:

Piedmont

- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.

Specific Appellation:

Barolo

- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.