Vineyard: The Barolo used to make this Chinato is sourced from the Pira cru in Castiglione Falletto.
Soil: There are 6 unique micro parcels depending on the composition of the terrain which ranges from limestone marl Roca to blue stone.
Vinification: Base wine for the chinato process is Barolo Riserva from the Pira cru - currently he isusing the 2001 Barolo Riserva from Pira.
Aging: The wine then proceeds to maceration with herbs in brandy.
Production: The production of the Chianto is extremely limited.
Notes: In the Langa region Chianato is attributed to Dr.Cappellano, a pharmacist from Serralunga d’Alba who during the late nineteenth century created this elixir for healing purposes.
Publication: Wine advocate
The estate’s NV Barolo Chinato is a winner. Roagna told me he spent several years researching the right combination of aromatic herbs, and that work has paid off handsomely as this is a gorgeous, serious Chinato. The base wine is a 10-year old Barolo Riserva, which gives the Chinato an unsually soft-textured, generous personality. All of the typical notes of sweet herbs, cinnamon, cardamom, flowers, anise and baking spices are layered into a sweet, expansive expression of fruit. This is a Chinato that is much more wine-like than digestif-like. It is a great effort. Anticipated maturity: 2008-2018 (if kept unopened).