Chinato is perhaps Piedmont’s most famous digestif. Traditionally made with aged Barolo, it takes its name from the bark of quinine, or ‘China’, tree, which is the chief botanical here. Vergano prefers to use a younger wine from Barbaresco, the tannins not as firm, the wine a little more perfumed. The china bark lends the wine tea-like tannins, while herbs and spices like cinnamon, cloves, cardamom, coriander, bay, ginseng and rhubarb provide warmth and real interest. There is no better way to end a meal.