Paolo Marolo’s first grappas were produced in 1977 from his desire to transform a traditional, often rustic product into an excellent example of the distiller’s art. From that time on, he has consistently worked with the pomace of noble grape varieties to make spirits that exalt the special qualities of each variety.
From an old family recipe, the Marolo Chinato is produced from noble wines, flavoured with herbs and rind infusions, like cinchona, rhubarb, gentian, coriander, cinnamon, cloves and others. It is suitable as a pleasant and fragrant aperitif or at the end of the meal. The long aging in small oak barrels gives a wonderful depth and intensity.