Chinato is like a lower-alcohol alternative to amaro, but less bitter and more complex. It's made with Cappellano's collectible Barolo as the base, as well as a range of botanicals and spices - the exact components are a closely guarded secret.
This Chinato has its origin at the very start of the Cappellano family’s history back in the mid-19th century, when the Cappellanos, together with one other prominent Barolo family, first conceived of the enchanting elixir: carefully selecting and evolving over time the unique blend of myriad herbs which to this day are ground by hand with mortar and pestle and combined according to a precise and carefully guarded family recipe, passed on from one Cappellano generation to the next.
