Barolo Chinato is one of Piedmont’s great traditional digestivi—Barolo wine infused with quinine bark and an aromatic blend of spices and botanicals. Originally created in the late 19th century as a medicinal tonic, it has become a beloved after-dinner specialty.

Cocchi’s version is perhaps the most famous. Built on Barolo and flavored with rhubarb, quinine, citrus peel, and warm spices, it delivers remarkable aromatic depth: rose petals, cocoa, orange peel, and gentle bitterness layered over the wine’s natural structure.

Traditionally served slightly chilled after dinner, though it’s also wonderful alongside dark chocolate—or splashed into a Manhattan for a particularly decadent twist.