Retired chemist and oenologist Mauro Vergano, from Piedmont, started producing Chinato as a hobby in the 1970s. After earning his degree in chemistry, Mauro got a masters degree in oenology. He started working for a company in the ‘flavours and fragrances sector’ for about 15 years. Here he learned to use specific instruments and equipment. During this time he also trained his nose to recognize the nuances of fragrance and flavour. Thus starting the experimentation, the fine-tuning of recipes and marrying his interests in wines and chemistry. Finally, Chinati Vergano was set up in 2003.
He believes in using both natural wines and botanicals. He refers to them as ‘simple’ products. Firstly, they do not contain any additives that can complicate the process taking place in the cellar. Secondly, products that are unique in taste and appearance have less of an impact on the environment and the human body. Lastly, these products create a moving experience for him.
A brief description of the production cycle which all the products share:
The first step is the preparation of the extract or “concia”; done by leaving a mixture of chopped herbs and spices in alcohol for about 20/30 days. In the second step the extract is filtered and left to age for a few months depending on the desired result. The third step is the actual preparation of the fortified wine. This is made by mixing the ‘concia’ extract with wine, sugar and alcohol. Finally, the mixture is clarified and filtered in order to produce a product that is clear in its appearance, as well as stable for the long term.