•  BAROLO CHINATO "IL DIAVOLO SULLE COLLINE"

Alcohol:                                               16.5 % vol.

Residual sugar:                                   18%

Serving temperature:                           18 – 20° C.

Vineyard location and component wine’s profile:  The Barolo base wine for the “Il Diavolo sulle Colline” Chinato is produced from grapes from the comuni of Castiglione Falletto, Serralunga d’Alba, and Monforte d’Alba, which yield Barolos of pronounced character and structure, to which are added others from the areas of Barolo, La Morra and Verduno, which give wines of greater fragrance and elegance.

This Barolo Chinato is produced with scrupulous attention to the traditional process and to the official DOCG requirements.

After a 20-day, 30^oC maceration, the wine goes into the traditional oak botti where it matures for at least two years.

Production method:  Barolo Chinato debuted in Piedmont at the end of the 19th century and quickly became popular for its reputation as a medicinal wine.  The recipe followed for this wine calls for a natural infusion of China Calissaja bark, rhubarb root, and about ten other aromatic herbs.

The alcoholic content is deliberately kept low in order to highlight the wine’s Barolo component, namely our “Paesi Tuoi” Barolo; for the same reason the wine is vintage-dated.

Cesare Pavese’s book “Il Diavolo sulle Colline” was chosen to represent the wine’s magnificent sensory complexity, its power, its aromatic pleasures, as well as its profound relationship to the land from which it springs.

Sensory Profile

Colour: Deep garnet red.

Bouquet: Full, rich, heady, and opulent, exuding spices and aromatic herbs.

Palate: Sweet, full-bodied, velvet-smooth, pleasantly bitterish in the finish.