Sweet / Fortified
The Barolo used to make this Chinato is sourced from the Pira cru in Castiglione Falletto.
There are 6 unique micro parcels depending on the composition of the terrain which ranges from limestone marl Roca to blue stone.
Base wine for the chinato process is Barolo Riserva from the Pira cru - currently he isusing the 2001 Barolo Riserva from Pira.
The wine then proceeds to maceration with herbs in brandy.
The production of the Chianto is extremely limited.
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.
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).
Field Publication Computed: