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Petit Verdot
The grand Châteaux use Petit Verdot because it adds its own special touch of flavour and aroma for which great wines are known.

A well-rounded variety
Colourful, robust, tannic, aromatic, its spicy notes sometimes resemble Syrah. It is tasty but requires much work in the vineyard. Conversely, it can impart rich colour, fruit and tannins.
The key to refining blends
Although Petit Verdot rarely occupies more than 5% of planted surfaces in Bordeaux, many winemakers and oenologists could not do without its special touch.
Given the strength of its personality, Petit Verdot can profoundly modify the characteristics of a wine. It is used in blends for its intense colour, its structured tannins and its aromatic strength, marked by violet notes.
Used in the Médoc Grands Crus
Even later ripening than Cabernet Sauvignon, Petit Verdot is only found in the Médoc and Graves regions.
The Margaux terroir is particularly well suited to growing Petit Verdot: its light soils naturally produce fine wines, to which which Petit Verdot imparts colour and complexity.
Petit Verdot, which is harvested once it is ideally ripe, is often included in the blends which comprise the “first wines” of the Grands Crus Classés of 1855.

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