Gaja Barbaresco Sori Tildin 2014 / 14% / 0.75l

The producer is a true legend in the wine world, not only in Italy, but has international authority confirmed by many wonderful labels that have seen the light of day thanks to him. The beginnings of the winery date back to 1859, when Giovanni Gaja created the foundations of today's splendor. Initially, the activity focused on modest gastronomic activity, where in his tavern he served his own wines with the dishes served. The next significant step came after World War II, when the founder's grandson, and at the same time his namesake, began buying vineyards characterized by the appropriate quality of the grapes ripening in them.

The whole current story revolves around Angelo, the great-grandson of the founder, who began his career in the company at the age of 21. Travelling extensively and educating himself in the winemaking profession, he was a true innovator in the entire region, introducing new things to his vineyard, such as introducing malolactic fermentation to the region or importing French barrels for ageing wine. Against the will of his father, he began growing foreign grape varieties, claiming that in this way he would draw the world's attention to his products, made from local varieties. Throughout his career, he made many uncompromising decisions, perpetuating the brand of his name and wines. He has now passed the management of the company to his daughters, although he denies that he has already retired.

Gaja Barbaresco Sori Tildin 2014 / 14% / 0.75l

An excellent Barbaresco, made from 100% Nebbiolo grapes. The grapes used for its production come from a single vineyard, Sori Tildin. After the vinification process, the wine matures for 12 months in oak barriques, then for another year in larger-capacity barrels. On the nose, it is very complex and multi-dimensional, full of elegant aromas of blackberries and ripe cherries, perfectly matched by notes of forest floor, juniper berries and herbs. On the palate, it is dense and rounded, the fruit flavors are perfectly complemented by accents of vanilla, as well as soft tannin and balanced acidity. The finish is long and harmonious, with a slightly spicy aroma.

It tastes best served at a temperature of 17-19 degrees. Decanting is recommended before serving to ensure the wine has the optimal level of aeration, which will allow it to show all its strengths. In culinary combinations, it works particularly well with red meats and game dishes, but also poultry in dark sauces or hard cheeses.