Well, although it is formidable and the progenitor for much of what followed, Cappellano Barolo Chinato is not the only Barolo Chinato. And I learned little bits and scraps about a few others during my recent trip to Piemonte. Tidbits which I duly turn over to you.
Schiavenza they have made a Barolo Chinato for the last 30 years now. The fruit for theirs comes from Serralunga, just as Cappellano's does, but the two offerings taste very different from each other. Shiavenza's is sweeter, with a 20% sugar level, which is higher than Cappellano's. And the spices are macerated in ethanol and water for 2 months, which is twice as long as Cappellano's maceration time. The final alcohol level is 17%. The current release is based upon Schiavenza's 2006 Barolo Serralunga, their normale Barolo.
Marcarini the alcohol level of the Barolo Chinato is 16%. The recipe includes cloves, cinnamon, rhubarb, china calissaya, and several mountain herbs from the area. The wine base is sometimes from La Morra's La Serra, and sometimes from Brunate. Or it can be a mixture of the two. The next bottling of the Marcarini Barolo Chinato will be based upon wine from the 2008 vintage.
Luca Roagna told me that his family's Barolo Chinato is based on a recipe of 33 herbs, and that it becomes "every year more wild." Some of the herbs used are grown in Roagna's own vineyards, while others are alpine. The wine base is sourced from La Pira in Barolo, as there is no DOC available for Barbaresco Chinato.