Winery ProdomPetit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Petit Verdot of the Winery Prodom is in the top 10 of wines of Turkey and in the top 5 of wines of Aegean.
Wine flavors and olphactive analysis
On the nose the Petit Verdot of Winery Prodom in the region of Aegean often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Petit Verdot
Pairings that work perfectly with Petit Verdot
Original food and wine pairings with Petit Verdot
The Petit Verdot of Winery Prodom matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef luc lake or asparagus and comté cake.
Details and technical informations about Winery Prodom's Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Petit Verdot from Winery Prodom are 2016, 2017, 2014, 0 and 2015.
Informations about the Winery Prodom
The Winery Prodom is one of of the world's greatest estates. It offers 18 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
The Aegean wine region Lies in the western Part of Turkey, on the end of the Anatolian peninsula, facing the Aegean Sea and the Greek Islands. It accounts for over half of all wine produced in the country. The Climate is typically Mediterranean with hot summers and mild winters. Coastal vineyards are often at an altitude of around 150 meters, and have the most pronounced maritime influences.
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.
