Born in Piedmont last century, it soon spread throughout Italy due to its well-balanced bittersweet taste and, above all, to the great reputation of the ‘Barolo’ name which immediately differentiated it from the other alcoholic beverages containing China Calissaja barks. The inventor of a genuine recipe, Giulio Cocchi was also the champion of the Barolo Chinato spreading. In the 19th century Barolo Chinato became popular as a wine used for medicinal purposes. As a matter of fact, in Piedmont it was a traditional antidote for several minor diseases, especially cold diseases.

As mulled wine (vin brul) having warming and invigorating qualities, it was praised for its fever-reducing and digestives properties. Thus presenting mulled wine became a habit and a hearty way to welcome guests in country villages in winter time. Today, while revisiting the traditions and attempting to recover a more natural style of living, new interesting ways of drinking this spiced wine are emerging.