CHÂTEAU PENIN
TRADITION RED
AOC Bordeaux Supérieur
Full-bodied, round and fleshy, harmonious, typical of its gravelly terroir which makes it different from
the other Bordeaux Supérieur wines.
A wine which comes out beautifully after a few years in bottle.
These wines have very regularly been awarded medals over the last 20 years.
The Vineyards
The vineyards have a high density of plantation. This type of plantation increases quality by reducing significantly the number of bunches produced on each plant and results in better ripening and a greater richness in the grapes.
Trellising technique is also important so that those leaves around the bunches may be removed to expose the grapes to more sunlight. At the same time enough leaves are left on the rest of the plant to continue nourishing the fruit.
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Since 1854 their exploitation are in the family,
Owned by Patrick Carteyron since 1982.
Surface area of the vineyard :
This blend represents the greatest proportion of red wine produced by Château Penin.
It is made with grapes coming from vines of at least 8 years old over a surface area of 13 hectares (32 acres).
Grape varieties : Merlot 90%, Cabernet Sauvignon 5%, Cabernet Franc 5%.
Terroir : Gravel soil
Depending on the plot, the proportions of pebbles and sands are variable.
Vine-growing :
Traditional with a thinning out of the shoots in spring to avoid entangling of vegetation and fruit, and a crop thinning in july.
Vinification :
- Selection of plots at harvest-time according to the age of the vines, the grape varieties and ripening.
- Total de-stemming
- Fermentation in temperature-controlled stainless steel vats.
- 15 to 25 days vatting depending on tasting characteristics.
Ageing :
At the end of the vinification, each vat is carefully tasted to select which wines go into this blend. Those wines which are not good enough are not bottled and are sold in bag-in-box.
The ageing lasts for 12 months in vat, with regular rackings so as to provide the necessary oxygen to soften the tannins.
The wines are tasted and notes are taken regularly every month to monitor their development and to fine-tune the final blending.
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