Chinati Vergano
Mauro Vergano boasts Astigian origins and a background as a winemaker and chemist. After graduating in Viticulture and Enology, he begins working in a large pharmaceutical company in the "flavors and fragrances" sector: it has been practically 15 years of training in using his nose to correctly identify aromatic blends while mastering the equipment to compose them perfectly. Towards the end of the Seventies, he tries to combine his interests in essences and wine, aided by his uncle Cocchi, one of the brothers behind the famous Barolo Chinato brand: challenging himself with alcohol, sugar, and various herbs, since 1978 he has produced a demijohn of chinato wine every Christmas, intended for friends and relatives.
Chinati Vergano is the brand that is officially registered when, having retired from work, he completely dedicates himself to the passion for winemaking infusions: since 2003, production has also been structured commercially, starting to sell to the public. The strength of this new company lies precisely in the passion that dwells behind the creation of the bottles, not being a winery that produces chinati as trendy new products. Visionary and respected by all, Mauro has begun to work alongside his young nephew Tommaso, to maintain the succession within the family in the management of the brand. Luli was the first label presented, a chinato based on Moscato, still unique in its kind.
The distinctive feature of Chinati Vergano lies in the so-called "palate conditioning", that is, the irreplaceable art of being able to identify the ideal balance of the assembly between the different ingredients during tasting. The raw materials used are selected with extreme care, both the spices and herbs, from local and worldwide sources, as well as the wines: the Nebbiolo from Giuseppe Cortese, the Moscato from Vittorio Bera, the Grignolino from Nadia Verrua, and the Cortese from Ilaria Bellotti are examples of the high quality of the bases from which the infusions come to life.
Mauro Vergano boasts Astigian origins and a background as a winemaker and chemist. After graduating in Viticulture and Enology, he begins working in a large pharmaceutical company in the "flavors and fragrances" sector: it has been practically 15 years of training in using his nose to correctly identify aromatic blends while mastering the equipment to compose them perfectly. Towards the end of the Seventies, he tries to combine his interests in essences and wine, aided by his uncle Cocchi, one of the brothers behind the famous Barolo Chinato brand: challenging himself with alcohol, sugar, and various herbs, since 1978 he has produced a demijohn of chinato wine every Christmas, intended for friends and relatives.
Chinati Vergano is the brand that is officially registered when, having retired from work, he completely dedicates himself to the passion for winemaking infusions: since 2003, production has also been structured commercially, starting to sell to the public. The strength of this new company lies precisely in the passion that dwells behind the creation of the bottles, not being a winery that produces chinati as trendy new products. Visionary and respected by all, Mauro has begun to work alongside his young nephew Tommaso, to maintain the succession within the family in the management of the brand. Luli was the first label presented, a chinato based on Moscato, still unique in its kind.
The distinctive feature of Chinati Vergano lies in the so-called "palate conditioning", that is, the irreplaceable art of being able to identify the ideal balance of the assembly between the different ingredients during tasting. The raw materials used are selected with extreme care, both the spices and herbs, from local and worldwide sources, as well as the wines: the Nebbiolo from Giuseppe Cortese, the Moscato from Vittorio Bera, the Grignolino from Nadia Verrua, and the Cortese from Ilaria Bellotti are examples of the high quality of the bases from which the infusions come to life.
