Cocchi's Barolo Chinato, a fortified wine, still follows the traditional recipe Barolo wine infused with the bark of the Quinine tree, red china, rhubarb root, gentian and cardamom seeds, as well as a secret blend of herbs and spices, before being laid down for lengthy maturation in old Barolo casks

Giulio Cocchi founded his business in the North Western Italian town of Asti in 1891 when, as a young pastry chef, he became fascinated with the pairing of food and wine. He began producing quality aromatic-infused wines; Barolo Chinato and Aperitivo Americano.