Our estate has been family owned since its beginnings in 1854 when it was bought by Louis Carteyron and his son Jacques. For many years, the production was divided between fruit and wine. Hubert Carteyron began direct sales of Chateau Penin in bottle with the 1964 vintage. His son Patrick, representing the fifth generation, took over the estate in 1982 after working as an oenologist for several years. The fruit production side of the farm then disappeared, making way for the vines which were planted with the clear aim of producing quality grapes for wine.

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.

Production:

80,000 bottles