Vergano - Nebbiolo Chinato - Piemonte, IT

This was my first creation. The wine I use is a Nebbiolo from Barbaresco that comes from the Rabajà hill. It is produced by Giuseppe Cortese’s winery in Barbaresco; this is a small-scale producer who, in my opinion, produces excellent quality wine even if it is not organic. I usually use a two-year-old wine since I want the final product to retain that fresh 'winey-ness'. The extract is the result of a complex mixture of aromatizing substances. Besides China in its Calisaya and Succirubra varieties, there are particularly bitter ingredients like Chinese Rabarbaro and Ginseng, while the aromatic component comes from spices and herbs like cinnamon, cloves, cardamom, coriander, bay leaf, etc. What makes this wine characteristic is the extreme persistence of its aroma due to its perfectly balanced ratio between sugar, alcohol and aromatic extract content.A brief description of the production cycle which all the products share: The first step is the preparation of the extract or “concia”. T