Cocchi Barolo Chinato

Barolo Chinato might be the most unusual thing Giulio Cocchi ever put in a bottle: instead of starting from a lighter wine like his vermouths, he built this one on top of Barolo DOCG itself, made entirely from Nebbiolo grapes, then slow-macerated it with cinchona calisaya bark, rhubarb root, gentian, and cardamom seeds. In Piedmont, it was historically treated more like medicine than a drink — farmers served it to guests and drank it hot as a vin brulé to fight off colds, and its digestive and fever-reducing properties were taken seriously for generations. Grown at a higher, warmer elevation than most Barolo sub-regions, the grapes give this version a bigger, bolder style, though it stays brighter and more citrus-driven than many rivals, balancing tart and sweet well. Expect rich cinnamon, clove, and nutmeg on the nose alongside orange peel, licorice, and dark fruit like black cherry and plum. The palate turns full-bodied and rich, echoing that spice with a layer of dark chocolate and a slight bitterness that keeps things balanced rather than cloying. Best served neat and slightly chilled as a digestif, or gently warmed with orange zest — and, surprisingly, an excellent match for dark chocolate.

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