I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, Each individual grape variety has a unique genetic profile that determines its personality.

Today we're taking a deeper look into Petit Verdo. Where did it come from? How does it grow? What does it mean? Where is it used? Why does it taste that way? Who is growing it? Why is it used? How old is it?

Historically, Petipredo was thought to be a native of Bordeaux,

and we start to see it mentioned in writings in the mid 1700s, but recent findings suggest that it was

domesticated in the Pyrenees from wild grape vines. The ripening season for this grape

variety is quite long. It's one of the earlier plants to push buds, but one of the last to ripen.

In fact, the name for dough alludes to the color green and the green flavors that the unripe grape can often have. But one ripe, many producers

refer to it as seasoning for its ability to add a boost in flavor and spice to blends.

You'll find Petipur dough on a list of Bordeaux varieties from 1774.

In 1841 you'll find Verdo, Cabernet, Malbek, and Carmineer,

listed as major varieties. In 1874, Verdo was still

considered to be one of the most important grape varieties in the region. In the

1800s, Petit Verdo was heavily planted in certain parts of the left bank.

But today it usually makes up a small percentage, about 1 to 3 percent, of several left bank

blends.

A few Chateau have recently increased their plantings of Petit Verdo.

Most site global warming,

though increased plantings still keep the grape variety at a minority in the blends.

In 1855 the first

growths weren't using much petite for dough, but it is of more importance today in

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