Petit Rouge

Petit Rouge is a red grape variety used in wine production. It is primarily grown in the Aosta Valley, a mountainous region in the northwest of Italy. Petit Rouge is known for its deep color, fruity aroma, and light tannin structure, making it a popular choice for blending in several Italian wines.

History

The origins of Petit Rouge are not well-documented, but it is believed to have been cultivated in the Aosta Valley for centuries. The grape's name, which translates to "little red," is thought to refer to its small, dark berries.

Viticulture

Petit Rouge is a mid-ripening grape that thrives in the cool, alpine climate of the Aosta Valley. It is typically grown on south-facing slopes to maximize sunlight exposure. The grape is resistant to many common vine diseases, but is susceptible to botrytis cinerea, a type of fungus that can cause noble rot.

Wine Production

Petit Rouge is often used as a blending grape in wines from the Aosta Valley, contributing color and fruitiness without adding excessive tannins. It is also used to produce varietal wines, which are typically light-bodied with flavors of red fruit and spices. Petit Rouge wines are often consumed young, but some can age for several years.

Food Pairing

Due to its light body and fruity character, Petit Rouge pairs well with a variety of foods. It is often served with traditional Italian dishes such as pasta, risotto, and charcuterie. The wine's low tannin content also makes it a good match for lighter meats like chicken and rabbit.

See Also

• Italian wine
• Aosta Valley
• Viticulture
• Wine pairing