Barbaresco Sori Tildin 2020 Gaja

Tasting Notes

The aroma is dominated by notes of rose petals and dried cherries, with hints of tar and a subtle scent of tobacco in the background. This is followed by the aroma of wild strawberries, followed by richer notes: leather and subtle hints of truffle. On the palate, the tannins are fine but firm, and the acidity is lively. The mid-palate is full-bodied but not heavy. The finish is long, with a slight astringency, revealing notes of iron and dried herbs. The wine is designed for long-term aging, but if allowed to breathe in a decanter, it fully reveals its character even now.

Grape Varieties

Since 2013, “Sori Tildin” has been produced from 100% Nebbiolo. For many years, Angelo Gaja added a small amount of Barbera to the blend, which classified the wine as Langhe DOC. However, the situation has changed. Currently, this wine is bottled as Barbaresco DOCG.

Nebbiolo grown on the southern slopes is distinguished by its rich aroma and, at the same time, possesses a robust structure.

Cellaring Potential

It is recommended to drink this wine between 2026 and 2040. As of 2024, the tannins are still quite dense, and the wine will need a few more years to achieve a harmonious structure. Store the wine horizontally at a temperature of 12–14 °C. By the 20th year of aging, the initial fruity notes are expected to give way to aromas of truffle, leather, and dried roses.

The Producer

If you ask at any wine shop who the most significant Italian producer of the past 50 years is, the first name mentioned will be Gaja. Angelo Gaja joined the family winery in 1961, and by 1970 he was already at the helm. He introduced innovative solutions: temperature-controlled stainless steel tanks, French barriques (225-liter oak barrels), and the revolutionary idea of bottling wines from a single vineyard in Barbaresco separately. “Soli-Tirdin” was first released in 1970. We offer wines from this winery because there is no other producer in Piedmont that has taken such a bold, innovative leap as Gaja.

Terroir & Climate

“Soli-Tirdin” is made from grapes grown on the southern slope of the Roncagriette vineyard in Barbaresco. "Sori" in the Piedmontese dialect means the warmest and sunniest slope, that is, the place where the grapes ripen earliest. The soil consists of calcareous marl with a high limestone content, a typical soil composition of the Langhe region that imparts structure and minerality to the Nebbiolo grape. Here, hot days give way to cool nights, which helps preserve acidity throughout the long ripening period, which lasts until October. Compared to Barolo, the soil in Barbaresco is sandier, which is why this wine has a slightly lighter texture.

Winemaking

Gaja’s approach to producing "Sori Tildin" is consistent with its traditional approach to single-vineyard Nebbiolo wines. After aging in 225-liter French oak barriques for about one year, the wine matures for another year in larger Slovenian oak barrels before being bottled. During barrel aging, the wine develops spicy notes, and its tannic structure becomes more dense. During cask aging, the wine “breathes,” which helps harmonize all its components without absorbing the aromas of new oak. Thanks to high planting density and careful fruit thinning during the growing season, yields remain low. As a result, this wine is full-bodied yet does not feel heavy.

Food Pairing

Nebbiolo’s acidity and tannins pair well with dishes that have a rich, earthy aroma. Here are a few suggestions:

• “Tagliatelle” pasta with white truffles from Alba (a classic pairing)
• Brasato al Barolo (beef braised in red wine)
• Aged Castelmagno or hard Parmigiano cheese
• Roasted partridge or wild boar ragout

Serve at 18–20 °C. A young wine from the 2022 vintage should be decanted for at least two hours to allow it to breathe. The wine needs air to reveal its full range of aromas.