99 Points From Critics The great red wines of Barolo in the Piedmont region of Italy are justifiably seen as some of the finest made anywhere on the planet.
This product was created at the end of the 19th century by a pharmacist from Serralunga, Giuseppe Cappellano, and developed mainly during the years of American prohibition as a drink for medicinal purposes, in order to circumvent the strict laws of the time.
A base of Barolo is implemented with cane sugar, alcohol from distilled fruit and a series of spices resulting from various trials, macerated for a few weeks until they achieve the perfect balance and integration with the base wine. The main spices are China Calisaia, rhubarb, gentian, coriander, liquorice and vanilla. The result is an aromatised wine with an alcohol content of just over 16%, excellent as an aperitif, but even more popular as an “end-of-meal digestive”.
