Petit Rouge, a high altitude vine for superior taste

Petit Rouge is a rich and full-bodied red wine, typical of the Aosta Valley, with aromas of black fruit, liquorice and black pepper. It is usually associated with mountain cuisine and should be served at a temperature of 16-18 degrees. It keeps for several years in the bottle.

History :

Petit Rouge is a red grape variety indigenous to the Aosta Valley in northwestern Italy. It is often used in blends with other local grape varieties such as Fumin and Vien de Nus to produce red wines from the region.

Characteristics:

Petit Rouge is a variety that requires slow ripening to reach full maturity, which can occur late in the season. The grapes have a thick skin and are rich in colour, tannin and acidity. Wines made from this variety tend to be full-bodied, with a high tannin structure.

Tasting notes:

Petit Rouge produces deep, intense red wines with aromas of black fruits, liquorice and black pepper. On the palate, the wine is generally rich, with balanced acidity and strong tannins. The wines can have notes of ripe black fruit, plum, cherry and blackcurrant.

Food and wine pairing:

Petit Rouge is often associated with mountain cuisine in the Aosta Valley, such as polenta, roasted meats, game dishes and strong cheeses. It can also be served with pasta dishes in rich sauce or spicy pizzas.

Service and storage:

Petit Rouge should be served at a temperature of between 16 and 18 degrees Celsius to allow the aromas and flavours to fully express themselves. The wine can be kept for several years in the bottle if stored properly in a cool, dark place.

You can find this variety in the wines of our partners Crêtes Torrettes and Cantina di Cuneaz Badebec.