95-Points by the Wine & Spirits.
On the organoleptic examination this liqueur wine of the Piedmontese tradition shows a red colour between amber and garnet. The perfume expresses a characteristic scent reminiscent of tanning, cinchona, licorice. The taste has a fruity and slightly floral trace that opens to a warm, balsamic, enveloping taste, unique for balance and persistence.
Blend: 70% Nebbiolo, 30% Barbera.
 
Borgogno Barolo Chinato is a premium aromatized dessert wine created by infusing a secret blend of 46 herbs and spices—including two types of quinine bark—in alcohol for 35 to 70 days. 
Borgogno 
Production Details for Borgogno Chinato:
Base Wine: Unlike some producers who use 100% Barolo, Borgogno's recipe traditionally blends Langhe Nebbiolo DOC and Barbera d'Alba DOC, which brings acidity and complexity.
The Infusion (The "Secret Formula"): 46 aromatic ingredients are macerated in a hydroalcoholic solution for 35–70 days. Key botanicals include:
Quinine (China): Calisaya and Soccirubra bark.
Spices/Roots: Rhubarb, gentian, vanilla, cloves, cardamom, sandalwood, mace, and calamus.
Characteristics: It has an intense red color with an alcohol content typically around 16%–17.5%. It is aromatic, spicy, and bitter-sweet, traditionally served as a digestive, with dark chocolate, or as a cocktail base.
 
“In the backrooms of late eighteenth century apothecaries, chemists of the time created an elixer, a sort of tonic with medicinal properties. Serio and Battista Borgogno’s Barolo Chinato was inspired by these recipes, with the help of historical information passed down through generations of Borgognos. In 2016, after a long search of the family archives and with the help of a family friend, the cantina was able to reconstruct the original recipe of Serio Borgogno!Barolo Chinato is a historic Piedmontese aromatized wine made from Barolo infused with cinchona bark and other botanicals. Deep, complex, and bittersweet, it combines the power of Nebbiolo with notes of spice, herbs, and gentle medicinal warmth. Traditionally enjoyed after dinner, it is excellent on its own and particularly compelling alongside dark chocolate.”