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Aia Vecchia Sor Ugo 2014

Bordeaux Red Blends from Tuscany, Italy
    0% ABV
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    0% ABV

    Winemaker Notes

    In the glass, the wine shows colors of red garnet accompanied by a bouquet of cherries, menthol and a hint of rosemary. On the palate, the wine is round and rich without being overpowering. It is spicy on the mid-palate and lively on the back-end, with flavors of black currant, licorice and coffee, followed by a long-lasting finish that is slightly minty and boasts a juicy mouth-watering sensation. An ideal wine for red meat, game-based dishes and hard cheeses.

    Critical Acclaim

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    Aia Vecchia

    Aia Vecchia

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    Aia Vecchia, Tuscany, Italy
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    Aia Vecchia is the name of an old building which is today the centre of a company deep in the Tuscany countryside between Bolgheri and Castagneto Carducci. This is an area where the particularly favorable microclimate and ideally suited soils make possible the production of very high quality wines. The particular position gives the vines very much light, both direct sunlight as sunlight reflected by the sea. This in general allows an early harvest.

    The property consists of 69 hectars of open ground: 48 are vineyards, 30 of which are under the Bolgheri DOC. The planted varieties are Merlot, Cabernet Franc and Cabernet Sauvignon, which are used to produce Lagone and Sor Ugo. In the cellar situated in Castagneto Carducci there are 2000 barriques.

    The Morellino di Scansano is produced in the estate of Magliano in Toscana (Grosseto) which consists of 10 hectares planted with Sangiovese and Merlot grape varieties.

    One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

    Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

    Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

    STC643808_2014 Item# 211665