The Barolo Chinato was developed as a medicinal drink by pharmacists in the Langhe in the 19th century. Together with Giulio Perin, pharmacist in Monforte, Claudio Conterno and Guido Fantino developed their own recipe. Fifty different herbs are preserved in the Barolo for forty days. The alcohol content is 17 percent by volume, the bouquet is intense. It is reminiscent of herbs, alpine herbs and — Barolo. On the palate, sweetness and bitterness are balanced.