IL BAROLO RISERVA, a loving care over the decades: the bottles are placed in the Historic Enoteca as soon as they are bottled. Periodically, about every thirty years, we uncork the individual bottles of a vintage and taste them one by one, in order to eliminate those bottles that have defects.
We then pour the wines of the same vintage into a single container. At the same time, we clean the bottles and, finally, fill the same original bottles, always in an environment saturated with nitrogen, with the affixing of a new cap and, of course, a new capsule. This process allows us to offer our customers great historic vintages that have maintained their identity over the years.

“BAROLO CHINATO” was born in the 19th century as a “pharmaceutical” preparation and today it has become an incredible “hedonistic” product that combines an exceptional wine with an exceptional herbal competence. Today the “Barolo Chinato” flavored wine must be produced starting from Barolo wine that has already completed the minimum aging period. The flavoring is carried out by cold infusion in a hydroalcoholic solution of cinchona bark, gentian root, cardamom seeds and other minor spices such as vanilla beans.

LUNCH at our La Foresteria dei Marchesi di Barolo restaurant in the Peiragal room, right above the Historic Cellars, overlooking our vineyards in Barolo.
A tasting experience is offered accompanied by the great recipes of the Piedmontese tradition: 5 courses, paired with 5 different wines in current vintages (including Barbera del Monferrato Maraja, Wine Spectator’s Top 100), + Barolo Chinato + Grappa, mineral water and coffee.
Example menu: Traditional vitello tonnato – Flan with in-season vegetables – Agnolotti del plin stuffed with three meats, seasoned with Alpine butter and sage – Beef braised in Barolo with in-season side dish – Dessert.