A grape that has been used to good effect in Bordeaux because it is a
late opener, bringing acidity to the overall balance of a wine. Certain
modern techniques of viticulture and vinification have rendered it less
valuable, which might prove to be a pity because it also produces a high
character, long-lived and tannic wine when ripe.
Synonyms: Carmelin, Petit verdau, Verdot, Verdot rouge.