|The Cappellano Chinato label as it was from 1930 to 1974.|
|A box intended for sample bottles at the old pharmacies. In the past there were two pharmacies owned by the Cappellano family.|
But of course not everything I uncovered ended up in the piece and there is a bit more to tell you. I decided to share some of the details here on this blog that might sketch in a fuller picture for you.
The Pie Franco Barolo from Cappellano is never used in the Chinato, which is pure Rupestris. The fruit is sourced today from the Gabutti vineyard, but Augusto does not know from where the fruit was brought in the past. The Cappellano family purchased their portion of Gabutti in 1980.
|Chocolate is offered to guests trying the Barolo Chinato in the Cappellano tasting room.|
|Currently, the Barolo Chinato is aged in bottle at Cappellano for 6 months before release.|
|A great-great uncle of Augusto's produced at one time a Moscato based Bianco Chinato. And also a Fernet was once made at Cappellano.|
|This cocktail is one that Baldo would recommend to visitors.|
|Augusto does not feel that Barolo Chinato has increased much in popularity over the last 10 years, but he does think that it is much more popular today than it was in 1970's, when there was virtually no interest at all from the market.|
|A bottle today.|
|Augusto credits his father Teobaldo for really keeping the tradition of Barolo Chinato alive even in the face of zero consumer interest. "He was hard at it" not to stop, says Augusto.|