Petit Verdot is a red grape from Bordeaux, used in Italy mainly as a small but powerful part of the Bordeaux-style blends of Tuscany's coast, and occasionally bottled on its own. It brings deep colour, firm tannins, violet aromas and spice to the wine.
In Bordeaux, Petit Verdot is a minor grape because it ripens very late and often struggles in cool years. In Italy's warmer, sunnier climate it ripens much more reliably, which is why Tuscan and central Italian producers took it up from the 1980s and 1990s, first as a seasoning in blends and then, in a few cases, as a varietal wine.
The vine needs heat and a long season, well-drained soils and low yields; the small, thick-skinned berries give intense colour and tannin.
In blends, even 5–10% of Petit Verdot adds colour, spice, floral lift and backbone. On its own it makes a dark, intense wine that needs time in bottle to soften.
The easiest way to taste Petit Verdot is in a Bolgheri red or a Super Tuscan blend that lists it on the back label, from estates such as Ornellaia, Guado al Tasso, Sapaio or Tenuta di Biserno. For the grape on its own, look for a varietal Petit Verdot from Lazio, such as Casale del Giglio's.
Petit Verdot is usually blended with Cabernet Sauvignon, Merlot and Cabernet Franc. Read our best Super Tuscan wines, the Tuscan wine guide, or browse the grape varieties index.