Borgogno-Barolo-Chinato-new-1-scaled_rescaled.jpg (Copy)
Borgogno-Barolo-Chinato-new-1-scaled_rescaled.jpg (Copy)

Borgogno Chinato 1000mL

A$135.00

Everything starts from an ancient and secret recipe of Casa Borgogno, which originates in the 1920s. We start with two wines, Langhe Nebbiolo DOC and Barbera d’Alba DOC, mixed up together. Meanwhile, in order to produce this aromatized wine, we create an infusion of 46 aromatic herbs (some grinded, some roughly broken-up, some other crumbled), that is put in maceration into hydroalcoholic solutions, from 35 to 70 days. From the most common aromas such as vanilla, cloves, gentian, rhubarb, to the more uncommon sandal, cardamom, calamus, mace. We won’t reveal them all though… that’s a secret! Protagonist of this aromatized wine is obviously the quinine (China) from the Cinchona tree bark, of which we use two different varieties: Calisaya, Soccirubra.

In Chinato Borgogno, Nebbiolo and Barbera wines, the spicy and herbaceous elements are more pronounced, contributing to a soft and more bitter taste. Notes of cloves, nutmeg, cinnamon, cardamom, and bitter-sweet orange.

Enjoy it as you wish! Neat, on the rocks, with hot water, with dark chocolate. Ideal as an aperitifs, refreshing drink, or as a base for cocktails, digestive or like a herbal tea. Cesare said that this is a “natural restorative”, something that restores strength, restores life… perfect!

Everything starts from an ancient and secret recipe of Casa Borgogno, which originates in the 1920s. We start with two wines, Langhe Nebbiolo DOC and Barbera d’Alba DOC, mixed up together. Meanwhile, in order to produce this aromatized wine, we create an infusion of 46 aromatic herbs (some grinded, some roughly broken-up, some other crumbled), that is put in maceration into hydroalcoholic solutions, from 35 to 70 days. From the most common aromas such as vanilla, cloves, gentian, rhubarb, to the more uncommon sandal, cardamom, calamus, mace. We won’t reveal them all though… that’s a secret! Protagonist of this aromatized wine is obviously the quinine (China) from the Cinchona tree bark, of which we use two different varieties: Calisaya, Soccirubra.

In Chinato Borgogno, Nebbiolo and Barbera wines, the spicy and herbaceous elements are more pronounced, contributing to a soft and more bitter taste. Notes of cloves, nutmeg, cinnamon, cardamom, and bitter-sweet orange.

Enjoy it as you wish! Neat, on the rocks, with hot water, with dark chocolate. Ideal as an aperitifs, refreshing drink, or as a base for cocktails, digestive or like a herbal tea. Cesare said that this is a “natural restorative”, something that restores strength, restores life… perfect!

In continuous operation since 1761, Borgogno is most historical winery in Barolo. The underground cellars continue to represent a rare historical memory of the Langa to this day, and the wines are made according to tradition: long spontaneous fermentations in concrete tanks without the use of selected yeasts, and long periods of ageing, strictly in large Slavonian oak barrels.

Borgogno cultivates their vineyards in Barolo, Madonna di Como and in the Colli Tortonesi. With absolute respect for the earth, using no chemical fertilisers and no herbicides, and practicing only eco-friendly treatments. Harvests have achieved organic certification since 2019. Fermentation practices have remained the same for several decades, with techniques perfected year to year to enable the production of real, living, clean wines. While these differ slightly annually, respecting the characteristics of each vintage, there is always the unmistakable Borgogno imprint achieved thanks to long ageing in large oak barrels with woods of different origins, the majority being of Slavonian origin.