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Cappellano Barolo Chinato NV

Winemaker's Notes:

Importer notes: Not many people know it, but the Cappellano family actually invented Barolo Chinato. Giuseppe Cappellano, a pharmacist by trade, developed this uncanny mixture of vintage Barolo with herbs and spices steeped in alcohol back in the late 1800s--literally as a digestive aid and stomach-settling concoction. The recipe has remained unchanged since the earliest days, transferred ceremoniously via handwritten letter during each generational shift. Augusto still crushes the herbs and spices by hand with the family's ancient cast-iron mortar and pestle, and the steps to creating the perfect mixture are complex and difficult (as well as being equally secretive)--Augusto told us it took him years, beginning as a young child, to master the technique. Our current stocks are based on the 2010 Barolo, one of the greatest vintages in modern history. The nose is a sensory blitz, a kaleidoscope of aromas that begs the taster to try and guess what's in the stuff. Is that cardamom? Clove? Chamomile? Did they stealthily melt bittersweet chocolate into each bottle? And on the palate, there is plenty of sweetness, but it's framed by natural vinous acidity and a boatload of high-toned spices and herbs. Cappellano Chinato is one-of-a-kind, and not to be missed.

Region: Italy » Piemonte » Barolo

Vintages


+ Vintage
Winery: Cappellano
Color: Red
Varietal: Nebbiolo
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Importer notes: Not many people know it, but the Cappellano family actually invented Barolo Chinato. Giuseppe Cappellano, a pharmacist by trade, developed this uncanny mixture of vintage Barolo with herbs and spices steeped in alcohol back in the late 1800s--literally as a digestive aid and stomach-settling concoction. The recipe has remained unchanged since the earliest days, transferred ceremoniously via handwritten letter during each generational shift. Augusto still crushes the herbs and spices by hand with the family's ancient cast-iron mortar and pestle, and the steps to creating the perfect mixture are complex and difficult (as well as being equally secretive)--Augusto told us it took him years, beginning as a young child, to master the technique. Our current stocks are based on the 2010 Barolo, one of the greatest vintages in modern history. The nose is a sensory blitz, a kaleidoscope of aromas that begs the taster to try and guess what's in the stuff. Is that cardamom? Clove? Chamomile? Did they stealthily melt bittersweet chocolate into each bottle? And on the palate, there is plenty of sweetness, but it's framed by natural vinous acidity and a boatload of high-toned spices and herbs. Cappellano Chinato is one-of-a-kind, and not to be missed.

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