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