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.
Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.
Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi