Viniou Reviews
Gaja's 1990 Nebbiolo d'Alba "Cuvée Sorì Tildìn" is a remarkable red wine from one of Piedmont’s most prestigious producers. Crafted entirely from the Nebbiolo grape, this cuvée is renowned for its finesse, complexity, and aging potential. The 1990 vintage is especially celebrated, marked by favourable climatic conditions resulting in exceptional ripeness and balance. The grapes for Sorì Tildìn are sourced from a single vineyard located in the Langhe area, where the limestone and clay soils contribute to the wine’s refined tannic structure and aromatic intensity. Vinification with careful temperature control and extended maceration allows the full expression of Nebbiolo’s character, revealing layers of dark cherry, violet, truffle, and subtle spice, underpinned by silky yet persistent tannins developed over more than three decades in bottle.
Piedmont, celebrated as one of Italy’s premier wine regions, owes much of its fame to the Nebbiolo grape. The region’s unique climate, with its significant diurnal temperature shifts, foggy autumns, and well-drained calcareous soils, allows Nebbiolo to ripen slowly, concentrating flavours and aromas. The rolling hills of the Langhe produce some of the world’s most profound reds, and the area’s winemaking heritage stretches back centuries, with producers like Gaja at the forefront of innovation and quality. Over generations, Piedmont has melded tradition and modernity, continually elevating the reputation of its wines on the global stage.
Given the wine’s structure and aged complexity, it pairs beautifully with robust dishes such as braised beef in Barolo, porcini risotto or agnolotti del plin with sage butter, all classic to Piedmontese cuisine. It also harmonises with roasted game, well-aged cheeses such as Parmigiano-Reggiano or Castelmagno, and earthy mushroom preparations. The wine’s mature tannins and deep savoury notes will complement these dishes, creating an elegant dining experience.
For optimal enjoyment, decant the wine for at least two hours before serving, allowing the bouquet to fully unfold. Serve at a temperature of 17-18°C to best appreciate the layered aromas and subtle flavours that define this iconic Nebbiolo from Gaja.
