This product was created at the end of the 19th century by a pharmacist from Serralunga, Giuseppe Cappellano, and developed mainly during the years of American prohibition as a drink for medicinal purposes, in order to circumvent the strict laws of the time. For us, however, it is part of our more recent history. It was only in 1992-1993 that we began making a few “experimental” demijohns for our own consumption or as gifts for some loyal fans of our products. These experiments were so successful that Giovanni Cordero di Montezemolo decided to fine-tune the technique and launch a limited production for sale. The rest is recent history. It continues to be a niche product, a speciality for a select few, but with undeniable retro charm. A base of Barolo is implemented with cane sugar, alcohol from distilled fruit and a series of spices resulting from various trials, macerated for a few weeks until they achieve the perfect balance and integration with the base wine. The main spices are China Calisaia, rhubarb, gentian, coriander, liquorice and vanilla. The result is an aromatised wine with an alcohol content of just over 16%, excellent as an aperitif, but even more popular as an “end-of-meal digestive”.