Petit Verdot IGT Lazio

Historical Background

A red grape variety from Bordeaux, Petit Verdot’s traditional role has been that of a minor partner in blends with Merlot and Cabernet Sauvignon. A late ripening variety, Petit Verdot has adapted perfectly to the microclimate of the Agro Pontino valley where bright sunshine, sea breezes and warm soil allow the grape to mature to perfection and to be vinified as a pure varietal – something of a rarity in Italy.

Grape Varieties and Vinification Technique

100% very ripe Petit Verdot grapes. During vinification both the ‘submerged cap’ technique and that of ‘punching down’ are adopted; the first is aimed principally at extracting the grape’s softer tannins, the second, its strong colour. Submerged cap fermentation extends over 15 days at a temperature which ranges from 26-28°C. This is followed by ‘délestage’ (rack and return) to further soften the tannins and stabilize the colour. After the new wine has been racked, a part of it undergoes malolactic fermentation in stainless steel, another part in wood. Once blended, the new wine spends from 8-12 months ‘in barrique’ and a further 6 in the bottle before leaving the winery.