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This isn’t just a wine; it’s a reflection of the land, the winemaker, and his unwavering commitment to biodynamic farming. Enrico Rivetto, whose 2006 Barolo was ranked #16 in Wine Spectator’s Top 100 Wines of the Year, is no stranger to excellence. His Lirano estate, nestled in the heart of Serralunga d'Alba, produces wines that not only honor Piedmont's rich heritage but push it forward.

Rivetto’s story is that of a true farmer. Since taking the reins of the family estate, he has transformed the Lirano hill into one of the most sought-after plots in all of Barolo. Enrico’s vineyard is fully biodynamic, certified by Demeter—making him the first winemaker to receive this certification in Barolo and Barbaresco. His meticulous attention to detail and sustainable farming practices have gained him international acclaim, and it’s clear why. As Robert Parker notes, Rivetto’s wines are “a shining example of how biodynamic farming can elevate the expression of Barolo."

In the Langhe region, keeping a bottle of Barolo Chinato in your cupboard was once essential, a sign of authenticity and warm welcome. It was often served to guests as a gesture of hospitality and even used as a natural remedy for various ailments, thanks to its acclaimed digestive and antipyretic properties.

The process behind Rivetto Barolo Chinato is an art form. The base is Barolo wine, macerated with over 100 carefully selected herbs and spices—each chosen for its ability to enhance the natural flavors of the Nebbiolo grape. Notably, cardamom seeds play a key role in giving the Chinato its signature complexity. The result is a harmonious balance of bitter, sweet, and herbal notes, with rich layers of dried fruit, cloves, and a touch of earthiness.

More than just a digestif, this Barolo Chinato is an invitation to experience Piedmont’s most cherished traditions. Whether served after a meal or paired with chocolate or dark fruit desserts, it offers a uniquely complex and unforgettable taste of the region’s heritage.

Barolo Chinato is a flavored wine, made from Barolo, and despite not being a Denomination of Origin, only Barolo DOCG wine can be used to produce Barolo Chinato. This fortified wine is macerated with more than 100 herbs and spices.

A digestivo wine made from Barolo wine and infused with over 100 herbs and spices. A family recipe and traditional Piedmont after dinner drink.

NYR

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