For product availability, please select your "Ship to" state above.Got it, I'll ship to California
Casadei Petit Verdot 2013
This is a wine which pairs well with flavorful dishes as it couldeasily overpower more delicate preparations. Grilled lamb, stewed wild boar or roasted deer are a very good match. Hard aged cheeses like Pecorino or Parmigiano could nicely soften the firm tannins.
Located in the southern part of the DOC Val di Cornia, at an altitude of just over 50 meters, the estate is located in an area of low hills, sheltered by mountains to the North East. The natural vegetation is typically Mediterranean, with a prevalence of cork oaks, strawberry trees and pines.
A unique area, capable of producing precious wines, the result of international grapes can express the aromas and the charm of the Mediterranean environment of the zones.
Stefano Casadei, owner of the estate, shares with his brother Andrew and his wife Anna Baj Macario a path of field experience, passion and intuitions, but also of tradition and love of the land, from which derive all the necessary requirements to the diffusion of an enology quality. With his primary studies in agricultural disciplines, the thirty-year service activities alongside manufacturers and consultants of the most important international and specialized courses in enology and viticulture followed at the University of Bordeaux and Montpellier, he developed a significant expertise in analytical control and wine quality. This is how three ambitious projects, sharing the same philosophy, with the quality and the local tradition:
One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.
Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.
Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.
Producing full-bodied, rustic and deeply colored reds, Petit Verdot is one of the original Bordeaux varieties. Its bold structure, color and aromatics allow it to make a significant difference in blends with Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc—even in modest amounts. While it isn’t planted in Bordeaux in great quantities anymore, it is showing a small revival in well-tended vineyards there. Petit Verdot can also produce phenomenal single-varietal wines in the hotter and drier subregions of Australia, South America, California and Washington State.
In the Glass
Petit Verdot makes an intriguing wine with qualities of blackberry, plum, blueberry or black cherry as well as violets and dried sage. Its thick skins result in a highly structured wine with tannins ranging from smooth to grainy, which take well to oak aging.
Roasted pork or grilled lamb kabobs, as well as barbeque and Mole dishes are wonderful. Hard and salty cheeses such as Pecorino, Manchego or aged cheddar can make fun pairings alongside Petit Verdot.
Petit Verdot finds a happy home also in some regions of Spain and Portugal. It is well regarded in Spain’s Castilla-La Mancha and Catalunya as well as in in Portugal’s Alentejo where it blends well with the regions' indigenous varieties.