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