Gaja - Barbaresco "Sori Tildin" 1971 - Piedmont

Sorì Tildìn 1971: The confirmation of a masterpiece

The Sorì Tildìn takes its name from the nickname of Angelo Gaja's grandmother (Clotilde, known as "Tildìn"). After revolutionizing the Piedmontese landscape with the launch of Sorì Tildìn in 1970, Angelo Gaja released the second vintage of this mythical single-vineyard cuvée in 1971. While 1970 was its birth, 1971 was the vintage of consecration, benefiting from exceptional climatic conditions that allowed for the creation of a wine of superior longevity and complexity.

Certified state of preservation

Sourced from a Zurich cellar whose reliability has been confirmed by our own tastings of other bottles from the same lot, this 1971 presents labels in an exceptional state of preservation. The information on them is remarkably clear for a wine over 50 years old.

Capsule analysis and authenticity

A meticulous examination and cleaning of the capsules reveals localized traces of oxidation. Our expertise confirms two distinct and reassuring causes:

• Prolonged contact with the Italian customs tax strip, which retained the natural humidity of the cellar.
• The acidity of a few drops of wine from seepages of other bottles stored nearby.

These superficial marks do not in any way affect the cork's seal or the quality of the precious nectar, as evidenced by the wine's superb color through the glass and its levels.

Tasting notes

It reveals classic notes of dried rose, licorice, and candied red berries, enhanced by touches of white truffle and oriental spices. On the palate, the wine is a caress: the tannins are of absolute nobility, the texture is silky, and the finish, with its infinite persistence, leaves an incredible sensation of freshness for a wine of this age.

Food and wine pairings

• Thin slices of traditional "Vitello Tonnato" style veal
• Tajarin with porcini mushrooms or Alba truffle
• An aged Parmigiano Reggiano (36 months and more)
• To be enjoyed alone to honor this mythical wine.

Serving suggestions

• Temperature: 18°C
• Aeration: Do not decant. Open the bottle 2 to 3 hours before tasting ("shoulder opening") for gentle and gradual oxygenation.
• Cellaring: At its peak, this wine can still remain on this exceptional plateau for several years.