Italian name (meaning "with added cinchona bark") for a wine with bitter aromas, which is mixed with cinchona bark and various herbs and sprayed. Traditionally such a wine is drunk in Italy as a digestif. There are Chinato versions of Barolo, among others, but also in many other wine-growing regions. In German-speaking countries such wines are called Bitter Vino.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena