Pio Cesare Barolo Chinato PURYEAR We cook 6 - 8

We cook 6 - 8 year old mature agave in a brick oven for approximately 24 hours and allow 30 hours for it to rest

Sweet agave with red pepper spice and fennel

but with a backbone of bitter sweet chocolate and snappy oak

stretching out to the coolest ‘reaches’ of the appellation’s high elevation coastal ridges

Pio Cesare Barolo Chinato PURYEAR We cook 6 - 8Barolo Chinato exists in the liminal space between wine and digestifa resurrected tradition that Pio Cesare revived after a 60 year hiatus. Barolo, infused with chinchona barks and aromatic herbs (gentian, rhubarb, cardamom, orange, cinnamon), emerges as dark amber alchemy rich as Christmas cake. Mountain herbs, cinnamon, molasses, and a spray of orange zest create an experience both comforting and revelatory. The wine to pour as evening descends.