Barolo Chinato Liqueur - Pio Cesare

From the outset, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, following a family recipe passed down from grandfather. However, production was discontinued at the beginning of the 1950s as tastes and preferences changed. In recent years, it has become apparent that Piedmont lovers are once again longing for traditional character, strong personality and great individuality in aromatic wines and wine-based aperitifs. As a result, the decision was made to produce small quantities of Barolo Chinato and Vermouth again - again strictly according to a secret family recipe, which was kept under lock and key for many years under the careful supervision of the grandmother, granddaughter of the founder. An infusion of chinchona (China calissaja and succirubra bark) is macerated in a small amount of Barolo for 21 days. A mixture of aromatic herbs such as gentian roots, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and other spices is then added. After a few weeks of aging, a certain amount of classic Barolo is then added.