Barbaresco Sori Tildin 2022 Gaja

Tasting Notes

Aromas of crushed raspberries and dried rose petals unfold first, followed by deeper notes reminiscent of tar and sweet tobacco. The freshness characteristic of the Nebbiolo variety is also clearly evident. On the palate, the 2022 vintage is denser than usual, and the influence of the warm summer is evident as a slight heaviness in the mid-palate; however, the tannins have a fine, chalky texture and do not leave a dry sensation. The wine features a long and rich finish with hints of truffle and dark cherry. This wine is not meant to be enjoyed with dinner tonight, but rather to be aged in the cellar.

Grape Varieties

Starting with the 2013 vintage, the traditional blending with Barbera was discontinued, and "Sori Tildin" is now produced from 100% Nebbiolo.

Nebbiolo gives this wine a pale ruby color, high acidity, and dense tannins. On the southern slopes of Barbaresco, with their calcareous marl soils, the grapes ripen slowly until October. It is precisely this long period of ripening on the vine that creates such complexity of aromas, roses, tar, and truffles, which no other grape variety is capable of expressing to such an extent.

Cellaring Potential

Recommended for consumption between 2027 and 2050. The wine will require several more years for the tannins (the strong astringency caused by the thick skin of the Nebbiolo grape) to fully integrate. Store horizontally at a temperature of 12–14 °C.

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.