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In the late 1800’s, Barolo Chinato- a medicinal tonic from a proprietary recipe of herbs, bark, sugar and Barolo wine- became fashionable in the Court of the Italian Savoy Kings as a tonic with medicinal properties. It is now served today as an aperitif or after dinner, as a digestif.
Mauro Vergano spent many years making limited amounts of Chinati as a passion to give to like-minded friends while he kept his day job. A trained chemist and enologist, he first learned to make Chinati from a pharmacist relative. A few years ago, he decided to give more time to his passion and create these unique and delicious homebrew tonics.