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Cocchi Barolo Chinato

  • Aromatized wine from famous appellation in Italy
  • Infused with quinine bark, rhubarb, ginger, cardamom and cocoa
  • Round and rich, yet with definition enough to be a digestif
  • Pair with dark chocolate
  • Serve as you would a high-quality port or Madeira
  • Scarrone's terroir yields a bolder style of Barolo

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 serve high-quality port or Madeira, or use as a luxurious alternative to sweet red vermouth. 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.

keeps
0-10 years
(50-59ºF)
keeps
4-6 weeks
(55-59ºF)
2-3 oz.
pour
(59-64ºF)

About Giulio Cocchi Spumanti Srl

Cocchi has produced wine-based aperitifs and traditional Piemontese sparkling wines since 1891. Since 1978, the company has been owned and operated by the Bava Family, themselves renowned producers of sparkling wine in Monferrato and Langhe. Giulio Cocchi was a young and creative pastry chef from Florence, where he worked in a popular bar located in Piazza del Duomo. In the late nineteenth century he moved to Asti, a small but lively town in northwest Italy, not far from Torino, and established himself as a distiller and winemaker. His Barolo Chinato, Aperitivo Americano and vermouths became well known during the Belle Epoque and the Italian Futurist period. By 1913 there were twelve Cocchi tasting Bars in Piemonte. Today the winery maintains its artisan character and follows Giulio’s original recipes to craft the distinctive wines that have made Cocchi a cult name worldwide. In the last 30 years, Cocchi has revived the forgotten wine categories Barolo Chinato and Vermouth di Torino. It was also a leader in establishing the appellation Alta Langa DOCG for traditional Piemontese spumante. Full details

About Quinquina/Chinato

The beneficial properties of the cinchona tree were originally discovered by the Quechua, a people indigenous to Peru and Bolivia, who found it an effective muscle relaxant to calm shivering due to low temperatures. The Quechua would mix the ground bark of cinchona trees with sweetened water to offset the bark’s bitter taste, thus producing tonic water. Jesuit missionaries in the early 1600’s brought this back to Rome, where quinine in unextracted form came into use to treat malaria, which was was endemic to the swamps and marshes surrounding the city of Rome and responsible for the deaths of several popes, many cardinals and countless common Roman citizens. Quinine was isolated and named in 1820 by French researchers, the name being derived from the original Quechua (Inca) word for the cinchona tree bark, quina or quina-quina, which means “bark of bark” or “holy bark”. Large-scale use of quinine as a malaria preventative started around 1850, consumed in tonics or aperitif wines such as these. With other spices and wines selected to balance, many of these quinine aperitif wines became famous and sought out first as delicious and refreshing aperitif drinks. Full details

Recipes See all 9 recipes for this product9 recipes available at https://alpenz.com/productrecipes-chinato.html

Booker’s Manhattan

Stir with ice:
1.5 oz Booker’s Barrel Proof bourbon
1.5 oz Cocchi Barolo Chinato
2 dashes Angostura Bitters
Strain into a coupe.
Garnish with an orange peel and a cherry.

Fair Isle Cocktail

Shake with ice:
1 oz Cocchi Barolo Chinato
0.75 oz Scotch whisky
1 oz grapefruit juice
1 dash grapefruit bitters
Strain into a double rocks glass filled with ice.
Garnish with grapefruit peel.

SKU Vintage Region Origin Desc Cepage % Alc Size/Pack Finish BTL Barcode Cs Barcode Cs Wgt
HZ 9110NVPiemonteITQuinquina/ChinatoNebbiolo16.5%1000/12T Cap8007117010115800711701111223.00 kg
HZ 9111NVPiemonteITQuinquina/ChinatoNebbiolo16.5%500/12T Cap8007117010078800711701607015.20 kg

Downloads: Bottle Label