Cocchi Barolo Chinato

Cocchi Barolo Chinato is an aromatized wine — 16.5% ABV, 500mL — made from Barolo DOCG (100% Nebbiolo) enriched with cinchona calisaya bark, rhubarb root, gentian flowers, and cardamom, slowly macerated at room temperature. Giulio Cocchi invented the original recipe in 19th-century Piedmont; the 2022 Falstaff guide scored it 90 points. Order online from Del Mesa Liquor, San Diego, CA — the historic digestif of Piedmont.

• ABV: 16.5%
• Size: 500mL
• Base: Barolo DOCG (100% Nebbiolo)
• Botanicals: Cinchona calisaya bark, rhubarb root, gentian flowers, cardamom — slow room-temperature maceration
• Rating: 90 points — Falstaff Spirits Special 2022 (brand-confirmed)
• Origin: Asti, Piedmont, Italy (Giulio Cocchi, 1891)

The Inventor's Own Chinato

Barolo Chinato was born in Piedmont, and Giulio Cocchi was, in the brand's own words, the inventor of the original recipe and the protagonist of its diffusion. In 19th-century Piedmont it was consumed as a therapeutic wine — a traditional remedy "in case of cooling," drunk hot as vin brulé, its digestive and antipyretic qualities widely recognized, served to guests as a mark of hospitality. Today's revival pours it as an elegant end-of-meal aromatized wine. Shop more aromatized wine and vermouth, and the full Cocchi collection.

Tasting Notes

The nose is bitter and honeyed at once — roasted orange peel, cloves, cherries, eucalyptus, dried figs. The palate is "a battle of bitter versus sweet": rhubarb, date, sultana, cloves, five spice, orange bitters, a warm mouthfeel, and an incredibly long finish that is both dry and sweet — with super-fine drying tannins and hints of leather and cigar box.

How to Enjoy

Room temperature (16–18°C) in fine dining or as an elegant end-of-meal pour; even steamed or heated with an orange zest, in the vin brulé tradition. Pairs famously with cocoa-rich chocolate — maître chocolatier Andrea Slitti created an artisanal praline with it.

Frequently Asked Questions

What is Barolo Chinato?

An aromatized wine — not a table wine — made from Barolo DOCG infused with cinchona bark, rhubarb, gentian, and cardamom. "Chinato" refers to the china (cinchona) bark, the source of quinine bitterness.

How is it different from a regular Barolo?

Regular Barolo is an unadulterated red table wine; Barolo Chinato is Barolo that's been aromatized with bitter botanicals and a touch of sugar — a digestif style, served and sipped like an amaro.

How do you drink Barolo Chinato?

At room temperature after dinner, or warmed with orange zest in the traditional vin brulé style. It also pairs beautifully with dark chocolate.

The historic digestif of Piedmont — order Cocchi Barolo Chinato online from Del Mesa Liquor, San Diego, CA.