Gaja Sori Tildin

In the glass

Aroma: graphite, licorice, red currant, dried cherry, violet, potpourri

Palate: red fruit, mineral, spice

A south-facing cru above Costa Russi, Sori Tildin is the smoky, elegantly austere face of Gaja's Barbaresco: graphite, licorice and firm yet polished tannin over a refreshing spine of acidity.

What it pairs with

• Braised beef cheek
  Long-braised collagen melts against firm tannin while the dish's depth meets the wine's licorice register.
• White truffle risotto
  Earthy truffle resonates with the cru's graphite and savoury core.
• Aged Parmigiano
  Crystalline salt sharpens the red-currant lift.

How to serve Gaja Sori Tildin

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Braised beef cheek, White truffle risotto, Aged Parmigiano. Match the wine's structure to the dish's fat and salt.

History

Sori Tildin debuted with the 1970 vintage from a 3.1-hectare south-facing parcel above Costa Russi. The name joins sori, a south-facing hillside in dialect, with Tildin, the diminutive of Clotilde, Angelo Gaja's grandmother.

1. 1970: First single-vineyard Sori Tildin vintage
2. 2013: Returned to Barbaresco DOCG label

Facts

Producer

Gaja · visiting guide

Grapes

Nebbiolo (100%)

Classification

Barbaresco DOCG

ABV

14.5%

Price

EUR 600 to 1200 at retail

Drinking window

10 to 40 from vintage

First vintage

1970

Frequently asked about Gaja Sori Tildin

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