Aromas of griottine cherry, dried figs, dates, cloves & orange peel. A bittersweet liqueur with lots of dried fruits, herbs & spices, cocoa & vanilla. Warming finish. Borgogno's base red wine is fortified sweetened & an aromatic infusion is then added to make Chinato. 37 varieties of herbs & spices are used to create the aromatic infusion including 3 varieties of cinchona (China); Calisaya (infused with Seville oranges), Succirubra & Soccimano. Traditionally used for medicinal purposes to settle fevers & upset stomachs, today this historical product is enjoyed as a digestif & works very well with chocolate & sweet pastries. This historical drink could also make an excellent ingredient for cocktails.