Petit Verdot

Petit Verdot (German " small green" ) is a very late-ripening red grape. Your tannic and acidic wine is added in some villages of Bordeaux, especially in Margaux, in small parts of the blend to give the wine more strength and durability. Otherwise, the vine, especially in the hot South Australia (eg, Barossa Valley and surrounding area ) are cultivated and also very strong, color-rich and robust, sometimes large varieties wines are made from it. Small plantings are also known in Chile, South Africa, California, New Zealand, Argentina, Sicily, Spain, Portugal and Switzerland.

A broad-based DNA analysis revealed that the Trousseau is probably a natural crossing of varieties Duras and Petit Verdot. A study published in 2007 study suggests that the white Arrufiat is genetically closely related to the family of grape varieties Verdot.

See also the article viticulture in France ( 816 acres, as of 2007, ), viticulture in Australia ( 1,387 hectares in 2007), viticulture in Argentina, Winemaking in Chile, wine growing in South Africa, viticulture in the United States, viticulture and winemaking in New Zealand in Switzerland and the list of grape varieties.

Ethnicity: indigenous grape in South West France.

Synonyms

The Petit Verdot grape is also known under the name Bouton Blanc, Carmelin, Héran, Lambrusquet, Petit digestion, Petit Verdot Noir, digestion, Verdot and Verdot Rouge. For a long time the kind of Petit Verdot was confused with the Fer Servadou.

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