Everything starts from an ancient and secret recipe of Casa Borgogno, which originated in the 1920s. They start with two wines, Langhe Nebbiolo DOC and Barbera d’Alba DOC, mxed together. Meanwhile, in order to produce this aromatised wine, they create an infusion of 46 aromatic herbs (some grinded, some roughly broken-up, some other crumbled), that is put in maceration into hydroalcoholic solutions, from 35 to 70 days. From the most common aromas such as vanilla, cloves, gentian, rhubarb, to the more uncommon sandal, cardamom, calamus, mace. The protagonist of this aromatised wine is obviously the quinine (China) from the Cinchona tree bark, of which they use two different varieties: Calisaya, Soccirubra.

The spicy and herbaceous elements are morst pronounced, contributing to a soft and more bitter taste. Notes of cloves, nutmeg, cinnamon, cardamom, and bitter-sweet orange.

Sip neat.

• Varietal: Nebbiolo / Barbera
• Region: Piedmont, Italy
• Vintage: NV
• ABV: 16.5% 
• Size: 750ml