When temperatures drop and Christmas markets fill the piazzas of Turin, Milan, and Aosta, Italians reach for a steaming
When temperatures drop and Christmas markets fill the piazzas of Turin, Milan, and Aosta, Italians reach for a steaming cup of Vin Brulé — their beloved answer to the mulled wine recipe traditions found across Northern Europe. Fragrant with cinnamon, cloves, and orange peel, this warming drink has deep roots in the alpine regions of Italy and deserves a place in every wine lover's winter repertoire.
The name comes from the French vin brûlé, meaning "burnt wine" — a reference to the gentle heating process that marries wine with spices and sugar. While Germany has its Glühwein and Britain its mulled wine, Italy's Vin Brulé has a distinct character shaped by the wines and spice traditions of Piedmont and Lombardy, the two regions where the drink is most deeply embedded in winter culture.
Unlike some mulled wine traditions that rely on cheap, heavily sweetened bases, authentic Italian Vin Brulé is built on real, characterful red wine. Italians take their wine seriously even when heating it, and the result — when made with the right bottle — is something genuinely complex and satisfying rather than merely sweet and warm.
Vin Brulé has been warming Italians since at least the medieval period, when spiced and heated wines were common across Europe as both a pleasurable drink and a medicinal remedy. In the alpine corridors of Valle d'Aosta and the Po Valley, the tradition persisted long after it faded elsewhere, eventually becoming synonymous with the Advent season and the mercatini di Natale (Christmas markets) that now draw visitors from across the continent.
This recipe serves four people and takes about 20 minutes from start to finish.
The key discipline is patience and low heat. Many home cooks ruin Vin Brulé by bringing it to a rolling boil, which not only cooks off the alcohol but also turns the spices bitter and leaves the drink flat.
The wine you choose matters enormously. You want something with enough body and fruit character to hold its own against cinnamon and cloves, but without expensive tannins or oak aging you will simply be cooking away. Save your Barolo for the dinner table.
Barbera is the go-to grape for Vin Brulé across much of Piedmont, and with good reason. Its naturally high acidity keeps the drink lively rather than cloying, while its generous red fruit character — cherry, blackberry, a touch of plum — integrates beautifully with the orange and warm spice profile. Barbera d'Asti DOCG and Barbera d'Alba DOC are both excellent choices.
For everyday use, look for bottles in the €8–14 range: Coppo's "Moncalvina" Barbera d'Asti, Michele Chiarlo's "Le Orme," or Vietti's entry-level Barbera d'Alba all offer excellent value. See our full guide to best Barbera wines for more options at different price points.
Dolcetto's lower acidity and soft, rounded tannins make it a gentle, easy-drinking base for mulled wine. Its characteristic notes of black cherry and licorice pair particularly well with star anise. Because Dolcetto is generally lighter in body and lower in price than Barbera, it is an excellent budget-friendly option. Dolcetto d'Alba or Dolcetto di Dogliani bottles under €10 are ideal candidates.
A lesser-known but genuinely effective choice, still or lightly sparkling Lambrusco from Emilia-Romagna transforms into a vivid, ruby-red Vin Brulé with a slightly earthier, more rustic profile than the Piedmontese versions. Choose a dry (secco) style — Lambrusco di Sorbara or Lambrusco Grasparossa di Castelvetro — rather than a sweet one, since you will be adding sugar separately. Explore our recommendations in the guide to best Lambrusco wines.
For readers in the US who may not easily find Barbera or Dolcetto at their local shop, a basic Chianti or Chianti Classico under €15 is a perfectly serviceable mulled wine base. Look for young, unoaked or lightly oaked bottles — avoid Riserva-level wines, which are too complex and expensive for this purpose. The Sangiovese grape's bright cherry fruit and medium tannins hold up well to spicing.
The mountain version of Vin Brulé, found at altitude markets in Aosta and Courmayeur, typically uses locally produced red wines from indigenous alpine varieties like Petit Rouge or Fumin, adds a more generous hand with the cloves, and often incorporates a splash of grappa or aged genepy liqueur after straining. The result is more intensely spiced and has a warmer alcoholic finish — well suited to après-ski consumption.
In Turin's famous Mercatino di Natale in Piazza Castello, and in the smaller markets of the Langhe and Monferrato hills, Vin Brulé is served in ceramic cups with a cinnamon stick garnish. Piedmont's version tends to be slightly more refined — less sugar, more attention to wine quality, sometimes with a small piece of orange rind caramelized in the pan before the wine is added.
In Brescia, Bergamo, and the lake districts, Lombardy versions of Vin Brulé often include a small strip of vanilla bean and may substitute or supplement sugar with chestnut honey, giving the drink a floral, slightly smoky undertone that pairs well with the region's mountain cheeses.
Vin Brulé is best served immediately after straining, while it is steaming hot. Heatproof glass mugs show off the deep ruby color; ceramic cups retain heat better for outdoor consumption.
Classic accompaniments from the Italian Christmas market tradition include:
Vin Brulé also works well alongside aged cheeses like Fontina Val d'Aosta or Parmigiano-Reggiano when served as part of a larger spread. For more winter wine inspiration, see our complete guide to best Italian wines for Christmas.
The old advice to use "cheap wine" for mulled wine is worth qualifying. You do not need an expensive bottle, but you do need one with genuine flavor. A thin, watery wine will produce a thin, watery Vin Brulé. A fruit-forward, honest wine at the €8–15 price point — the sweet spot for this purpose — will produce something genuinely delicious. Think of Vin Brulé as an amplifier: it magnifies what is already in the glass, for better or worse.
For a broader foundation in the wines of the regions best suited to this recipe, our guide to best Piedmont wines is an excellent starting point.