In the 1800s, pharmacists were also referred to as "chemists" or "druggists," as they occupied a role of therapist to their patients in administering compounds of spices prepared in their pharmacies to help overcome various indispositions such as flu, colds, headaches, digestive and appetite problems and other ailments. These compounds were produced from a few basic pharmaceutical products which they had at their disposal combined with raw materials naturally available in the area in which they pursued their art. Relying on the scientific knowledge of the day and their imaginations, these pharmacists created unique preparations often effective for their purposes.

Of particular note was a pharmacist of Serralunga d'Alba, Giuseppe Cappellano, first known as a gourmet and then as a pharmacist. Resident of an area of great gastronomic tradition, he seriously undertook the creation of an efficient digestive. His love of fine Barolo was reinforced by his belief in the wine's therapeutic properties when drunk well aged, and so he began his research with this great wine. He departed from an alcohol infusion of quinine bark ("china") to which he added numerous herbs and spices such as clove, wormwood and cinnamon; this was blended with Barolo slightly sweetened with cane sugar. This delicious elixir soon became famous among the Piemontese bourgeoisie and much appreciated by the house of Savoy, who served it at royal banquets not only as an excellent digestive, but also as an aperitif and as a dessert wine to accompany chocolate.

By the mid-1900s, Barolo Chinato had practically disappeared due its costliness, the years required to produce it and shortage of supply of the basic ingredient (Barolo). Impossible to make in any significant quantity, it was supplanted by digestives which the major Italian liqueur companies could produce from easily accessible elements immediately available in unlimited supply. There remained, however, a few small Barolo producers who continued to produce Barolo Chinato according to their own formulas, selling it locally. Several years ago, intrigued by this elixir, Michele Chiarlo decided to undertake production of a Barolo Chinato of exceptional quality. Based on an old recipe, his formula evolved over a period of years to yield a Barolo Chinato of richness and balance. The present formula, which is kept secret, is composed of quinine and roughly 24 herbs and spices. The production period, lasting at least five years, begins with a year in which the Barolo is aged alone. It is then blended with the infusion of natural aromatics and remains in oak casks for at least four years. The result unites the complexity and power of fine Barolo with an extraordinary concert of cinnamon, clove, ginger and subtle quinine notes in a soothing elixir of superb quality. Customarily served room temperature at the end of a meal, it is also an excellent dessert wine to accompany desserts based on chocolate. When served as an aperitif, it is delicious slightly chilled.