It was at the end of the 19th century when Giuseppe Cappellano, a pharmacist from Serralunga d'Alba with a shop in Turin, developed the original recipe for Barolo Chinato, proposing as a "medicated and antimalarial soothing" what would soon become one of the classics of the Italian winemaking. We are talking about recipe and not formula because this great aromatic meditation wine is the result of artisanal knowledge, handed down in our family from generation to generation, which has a lot to do with knowledge of the land and peasant culture. The procedure for its preparation is known - cinchona calissaia extract mixed with other aromatic herbs, sugar and alcohol are added to the already aged Barolo - while the list of spices used for flavoring remains secret. The balance of contrasts, the taste-olfactory complexity and an interminable persistence make the charm of a seductive wine like few others, capable of withstanding an almost impossible pairing such as that with dark chocolate.