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Cocchi Barolo Chinato Aperitif 500ml
Cocchi
SKU 70586

Cocchi Barolo Chinato Aperitif 500ml

$41.99 - $41.99
$41.99
$41.99 - $41.99
$41.99
Availability:
Only 5 left!

Cocchi Barolo Chinato is produced by Giulio Cocchi Spumanti, the Asti house founded in 1891 by a Florentine pastry chef of the same name who turned to winemaking after settling in Piedmont. Barolo Chinato was one of two signature recipes, alongside the Aperitivo Americano, that carried the Cocchi name to markets as far as London, New York, and South America within a few decades of its founding. Since the late 1970s the winery has belonged to the Bava family, respected Piedmontese producers who modernized the operation while keeping Cocchi's original formulas intact.

The wine begins with DOCG Barolo sourced from the family's own vineyards in the Scarrone cru of Castiglione Falletto, a site known for producing a particularly bold, structured style of Barolo. Into this base the Cocchi team infuses cinchona bark for its natural quinine, along with rhubarb root, gentian, cardamom, cocoa, and citrus peel, following a recipe with roots in the late nineteenth century when doctors in the region prescribed similar tonics for fever and indigestion. The exact proportions have remained closely guarded within the house for generations.

Cocchi Barolo Chinato pours a deep garnet red and opens with cinchona bark, dried tobacco, and warm spice on the nose, layered with dried rose and cocoa. On the palate, the tannic structure of Barolo meets a moderate sweetness from the botanicals, finishing long with notes of licorice, bitter orange, and dark chocolate.

"Born in Piedmont in the last century, it soon spread thanks to its taste, well balanced between bitter and sweet, and especially for the leading effect on the market of its name ?Barolo?, that immediately positioned it among the noblest products compared to various other types of alcoholic drinks based on cinchona.Inventor of this original recipe, Giulio Cocchi was also the protagonist of the diffusion of Barolo Chinato.In Italy its consumption was encouraged by the fame it gained as therapeutic wine. A traditional remedy in Piedmont to cure many small sicknesses, especially in case of cooling. Drunk as a vin brul?, hot and invigorating, its antipyretic and digestive capacities were widely recognized. Serving it to the guests became a typical tradition of the farmers' hospitality.Over time, the use of this aromatized wine changed and today, in the general wake to recover traditions and naturality, it's been rediscovered with new and interesting consumption styles."
Country: Italy
Bottle Size: 500ml
Producer: Cocchi
Proof: 33
Cocchi

Cocchi Barolo Chinato is produced by Giulio Cocchi Spumanti, the Asti house founded in 1891 by a Florentine pastry chef of the same name who turned to winemaking after settling in Piedmont. Barolo Chinato was one of two signature recipes, alongside the Aperitivo Americano, that carried the Cocchi name to markets as far as London, New York, and South America within a few decades of its founding. Since the late 1970s the winery has belonged to the Bava family, respected Piedmontese producers who modernized the operation while keeping Cocchi's original formulas intact.

The wine begins with DOCG Barolo sourced from the family's own vineyards in the Scarrone cru of Castiglione Falletto, a site known for producing a particularly bold, structured style of Barolo. Into this base the Cocchi team infuses cinchona bark for its natural quinine, along with rhubarb root, gentian, cardamom, cocoa, and citrus peel, following a recipe with roots in the late nineteenth century when doctors in the region prescribed similar tonics for fever and indigestion. The exact proportions have remained closely guarded within the house for generations.

Cocchi Barolo Chinato pours a deep garnet red and opens with cinchona bark, dried tobacco, and warm spice on the nose, layered with dried rose and cocoa. On the palate, the tannic structure of Barolo meets a moderate sweetness from the botanicals, finishing long with notes of licorice, bitter orange, and dark chocolate.

"Born in Piedmont in the last century, it soon spread thanks to its taste, well balanced between bitter and sweet, and especially for the leading effect on the market of its name ?Barolo?, that immediately positioned it among the noblest products compared to various other types of alcoholic drinks based on cinchona.Inventor of this original recipe, Giulio Cocchi was also the protagonist of the diffusion of Barolo Chinato.In Italy its consumption was encouraged by the fame it gained as therapeutic wine. A traditional remedy in Piedmont to cure many small sicknesses, especially in case of cooling. Drunk as a vin brul?, hot and invigorating, its antipyretic and digestive capacities were widely recognized. Serving it to the guests became a typical tradition of the farmers' hospitality.Over time, the use of this aromatized wine changed and today, in the general wake to recover traditions and naturality, it's been rediscovered with new and interesting consumption styles."
Country: Italy
Bottle Size: 500ml
Producer: Cocchi
Proof: 33