Petit Verdot grape variety

Petit Verdot is famous for its deep dark, almost purple colour and intense bouquet. Flavours of black fruits such as blackberry, plum and blueberry are typical. What makes it special, however, are its floral notes, especially violet and lilac, paired with spicy accents of graphite, dark chocolate and sage.

This grape variety is not for the faint-hearted! Petit Verdot has a considerable tannin structure (tannins) and a surprisingly lively acidity. This makes it very present in the mouth and gives it a powerful, almost muscular backbone. When harvested fully ripe, however, the tannins appear ripe and grainy rather than aggressive.

A Petit Verdot is almost exclusively vinified bone-dry. However, due to the intense fruit concentration and the often higher alcohol content (due to the late ripening), it can suggest a certain "sweetness" or fullness on the palate, although the residual sugar content is minimal.

The vine originally comes from Bordeaux(France), where it often has difficulties reaching full maturity. This is why it now shines in sun-drenched regions such as Spain (Toledo/La Mancha), Australia, California, South Africa and the Maremma in Tuscany. There it gets the warmth it needs to develop its full potential.

The name says it all: "Petit Verdot" means "the little green one". This is because the variety ripens very late. In cool years, it often remains green and unripe. It needs a long, warm autumn to transform the hard acids into sugar and the green tannins into silky structures.

Due to its high tannins, Petit Verdot needs a partner with fat and protein to buffer its structure. Braised lamb shanks, grilled beef steak or game dishes with dark sauces are perfect. Spicy hard cheeses (such as old Manchego or Cheddar) also harmonise excellently.

Although both are powerful, Petit Verdot is often darker in colour and shows more floral nuances (violets) than Cabernet, which is more focused on cassis and peppers. In addition, Petit Verdot often appears "heavier" on the palate and has a more pronounced acidity.