Viniou Reviews
Gaja’s 1997 Sorì Tildìn Nebbiolo d’Alba is an exceptional expression of the Nebbiolo grape, capturing the finesse and power of one of Piedmont’s most revered terroirs. Crafted by the iconic Gaja estate, this single-vineyard wine showcases all the character and elegance Nebbiolo can offer. The vintage 1997 is widely regarded as outstanding in the region, providing wines of remarkable depth, ripeness, and balance, thanks to a particularly warm and dry growing season. The Sorì Tildìn vineyard, lying within the Barbaresco zone, is characterised by limestone-clay soils and south-facing slopes, allowing for optimal ripening and complexity. The winemaking philosophy at Gaja balances meticulous vineyard management with modern vinification techniques, including careful temperature control during fermentation and lengthy ageing in oak, contributing to its profound structure and ability to age gracefully.
Piedmont, nestled in north-western Italy, is prized for its historic vineyards and unique microclimates shaped by the Alps and Apennines. The region’s soils are rich in calcareous marl and clay, providing ideal conditions for Nebbiolo's demanding nature. Piedmont’s cool continental climate, with significant diurnal temperature variation, ensures slow ripening, preserving acidity and aromatic complexity. This region boasts a centuries-old winemaking tradition, and houses prestigious appellations, with Nebbiolo standing as its signature red variety.
The intense aromatics of Sorì Tildìn—ripe black cherry, ageing leather, violets and truffle—make it a sublime companion for hearty Piedmontese dishes such as brasato al Barolo (braised beef in Barolo), tajarin with meat ragù, or rich mushroom risottos. It also pairs beautifully with roasted game, aged Parmigiano Reggiano, or dishes dressed with white Alba truffle, echoing the wine’s earthy, evolved notes.
To fully appreciate its complexity, decant the wine for at least two hours. Serve at 17-18°C to highlight its bouquet and refine the palate, allowing secondary and tertiary aromas to emerge beautifully in the glass.
