Montanaro, Barolo Chinato Vermouth

ABOUT THE CHINATO
The forerunner of the modern distillery was Francesco Trussoni, an alembic master from Gallo d'Alba. Modern day pot stills are considered descendants of the alembic apparatus and it was Francesco who conceived of the idea to create Grappa di Barolo, the first single varietal Grappa in history. In 1922 the company was taken over by Mario Montanaro, his wife Angela Trussoni and their son Guiseppe. At the end of 2000 Guiseppe, aged nearly 80 and without direct heirs, decided to sell the distillery to a group of 'Albese' businessmen. Under their stewardship Montanaro continues this exceptional tradition and retains the acknowledged reputation of producing the very highest quality regional products. Made according to Dr Montanaro's original recipe this Barolo Chinato is an aromatized wine whose origins date back to the end of the 19th Century. The chemists of the Langhe region sought to blend the highly regarded healing properties of the Cinchona plant with the wines of Barolo to create a drink originally prized for its medicinal value. Over time it has become perhaps the most sophisticated and renowned of any artisanal vermouth.

TASTING NOTES

FRIARWOOD SAYS
On the rocks or at room temperature this is a real treat served unadulterated after meals - perhaps with some dark chocolate pralines or even a little aged Pecorino. You can also fashion some world-beating cocktails if you replace your standard sweet vermouth with Chinato when making a Manhattan, Negroni or Rob Roy.