{"id":1119,"date":"2013-01-17T07:00:26","date_gmt":"2013-01-17T06:00:26","guid":{"rendered":"http:\/\/www.langhe.net\/?p=1119"},"modified":"2014-04-10T11:12:56","modified_gmt":"2014-04-10T09:12:56","slug":"the-barolo-chinato","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/1119\/the-barolo-chinato\/","title":{"rendered":"The Barolo Chinato"},"content":{"rendered":"

It\u2019s a product born into the backshop of chemistries and spicy grocers between the end of \u2018800 and the start of \u2018900<\/strong> probably taking back and ancient habit spread into Langhe hills of using spicy wine as a medicament against some light illnesses.<\/p>\n

The idea of treating a noble wine as Barolo to a herboristic treatment is to ascribe to a chemist from Alba, Doc. Giuseppe Cappellano<\/strong>, who created a receipt , later brought to perfection by another chemist from Langhe, Doc. Mensio.<\/p>\n

Inventor of a original receipt is Giulio Cocchi<\/strong>, who was the protagonist of the spread of Barolo Chinato, starting the production in the town of Asti in 1891<\/strong>.<\/p>\n

In our case, the wine used is Barolo docg (guaranteed and checked nomination of origin) aged in Slavonia oak barrels and than flavoured with the add of extracts.<\/p>\n

The extracts<\/strong> are previously prepared with triturating all spices which are put into alcoholic infusions with different title one from the other.<\/p>\n

For example china and clove goes in 60\u00b0 alcohol in the ratio of 1 kg of spices into 3 litres of 60\u00b0 alcohol, while cinnamon and gentian goes in 80\u00b0 alcohol in the same ratio but with 80\u00b0 alcohol. All is kept into dark glass pots.<\/p>\n

The infusion at room temperature goes on from 30 to 45 days with the daily mixing of the spices. After this period all is filtered and has to do the stabilization for some months. The more characteristic essence is surely the China Calissaja<\/strong>, wooden plant which gives the dark red bark (red china). It\u2019s a spontaneous plant of central and southern America and it\u2019s cultivated also in Borneo, Java and Camerun.<\/p>\n

The bark therapeutic properties were known to south American Indians and were told to Europe into 1600 by the Cinchon Countess who was the bride of a Spanish governor of Peru. She recovered from fever thanks to the bark use and from here is the name given to the plant and the alkaloids extract drying the bark.<\/p>\n

The other essences <\/strong>principally used are:<\/p>\n