Gaja Sori’ Tildin Barbaresco DOP (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2021
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Country
Italy
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Region
Piedmont
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Sub-Region
Barbaresco
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Grape
Nebbiolo
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Farming Method
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
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ABV
14%
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Food Pairing
PastaGameRed Meat
The Gaja winery is synonomous with excellence and innovation in the world of fine wines. The winery was established in Barbaresco, in the Langhe region of Piemonte in 1859 by Giovanni Gaja and has grown from a humble family venture to an internationally acclaimed estate and recognizable brand. Gaja’s wines and reputation has contributed to the popularity and success of other producers from this part of Italy.
Gaja’s roots are in the Langhe region, where they cultivate about 250 acres of vineyards the districts of Barbaresco and Barolo. In the 1994, the Gaja family expanded its winemaking footprint by acquiring the Pieve Santa Restituta estate in Tuscany’s Montalcino area to craft Brunello. Shortly thereafter they ventured into the southern Tuscan Maremma and founded Ca’Marcanda, in Bolgheri where the 150 acres are planted to a diverse range of international grape varietals, including Cabernet Sauvignon, Merlot, Cabernet Franc, and Syrah.
Gaja is commitment to quality, tradition, and continuous innovation.
Tasting Notes
The nose shows a range of fragrant violet, plums, savoury, herbal notes, wild roses, black pepper and black cherry. Concentrated red and blackberry fruit and floral notes are complimented by the pleasing sweet and bitter notes of orange. The palate is expressive and complex with ripe well integrated tannins and wonderful precision and length.
Method
The Sorì Tildìn vineyard is situated in the municipality of Barbaresco, on top of a hill where slightly below it the Costa Russi vineyard is located. The site faces south, consists of clayey-calcareous marls and covers a surface of 3.38 hectares, with average altitude of 260 m above the sea level. The vines are 45 years old on average. Fermentation and maceration for around three weeks followed by aging in oak for 24 months.
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