• Borgogno Spirits
  • Piemonte, Italy

Method & Production

Borgogno Barolo Chinato was created by Cesare Borgogno, who was an enthusiastic herbalist and good friend of renowned Vermouth producers, Mario Cora and Alfredo Marone Cinzano.

Borgogno's base red wine is fortified sweetened and an aromatic infusion is then added to make Chinato. 37 varieties of herbs and spices are used to create the aromatic infusion including 3 varieties of cinchona (china); Calisaya (infused with seville oranges), Succirubra and Soccimano.

Tasting notes

Aromas of griottine cherry, dried figs, dates, cloves and orange peel. A bitter sweet liquer with lots of dried fruits, herbs and spices, cocoa and vanilla. Warming finish. 


Food matching

Traditionally used for medicinal purposes to settle fevers and upset stomachs, today this historical product is enjoyed as a digestif and works very well with chocolate and sweet pastries. 

This historical drink could also make an excellent ingredient for cocktails.