||Petit verdot nero, Petit Verdau.
||French vine from the Medoc area; Today in great expansion especially in hot climate zones.
||The vine Petit Verdot originates from the Médoc area in France, where it is used in variable percentages for the production of Bordeaux, and is also popular in California and in some Greek and Italian regions. In Italy, Petit Verdot is able to express itself truly excellent in Tuscany, Maremma Livorno, Maremma Grossetana and Agro Pontino in Lazio.
||Leaf: medium size; Twisted flap, revolving lobes; Upper page glabra; Underside tomentous on the ribs, crimson and tomentosa on the flap; Coarse bulk surface, wrinkled around the petiole point, pure green; Green petiole point; Green ribs on both sides.
Bunch: small, medium compact; Long peduncle, semi-woody; Axis of the non-colored spine.
Acino: black, uniformly colored, spheroid, of medium and irregular size; Regular cross section; Navel not infossato; Colorless juice; Medium thickness peel; Juicy flesh, simple flavor; Mid-length, green; Evident searches, green; Brush short, colorful; The vinegar differs hardly from the pedicle.
||The wine obtained from the petit verdot grape is ruby red, intense. On the palate it is dry, spicy, tannic.
||It is used, in most cases, in grain.