Barolo Chinato

This aromatized wine hails from Piedmont, where it has been traditionally produced since the 19th century. As its name suggests, full-bodied Barolo wine makes the base of the drink, while the usual additions include a secret and versatile blend of botanicals such as quinine bark—known as china in Italian—gentian, rhubarb, fennel, juniper, citrus peels, cardamom, and star anise.

The ingredients are usually macerated in neutral alcohol and are then blended with Barolo. The blend is traditionally balanced with sugar and left to age in oak for at least one year. Bitter-sweet Barolo Chinato is best served in a tumbler and makes a perfect digestif, but it can also match a variety of desserts.