It is a gas with the chemical formula SO2. It has been used in oenology to protect all wines including organic wines, for several hundred years.(In the past, and in a much less controlled way than today, sulfur sticks were burned inside barrels or vats before filling them)
Antiseptic : It inhibits the development of microorganisms
Antioxidant : it fixes oxygen
All wines NATURALLY contain sulphites. In fact, yeasts, during alcoholic fermentation, produce a small amount of SO2 (between 8 to 12 mg / L).
At Château PENIN, the wines produced without added sulphites are: Rosé NATUR, Clairet NATUR, and Rouge NATUR. They contain only natural sulphites and can benefit from the designation "sulphite-free".
For our other wines, to limit sulphites a very strict hygiene program is observed.
We are looking for a perfect integration of oak flavouring in our wines. To do this, we keep our barrels for 4 years. We adapt the proportion used of new or older barrels depending on the vintage or the style of wine to be made.
Each cuvée is a blend of several barrels of different ages and levels of toasting for more flavour complexity.
Each year the barrel is descaled and disinfected (without using chemicals), with hot pressurized water vapour. Prolonged use of barrels also helps reduce our carbon footprint.At Château Penin we wantedthanks to this technique, to find and above all preserve the genetic heritage of very old strains of Cabernet Franc.
The clippings were taken from vines situated in an 80-year-old plot on a Pomerol vineyard.
We can thus now find and guarantee for the future the original taste qualities of Cabernet Franc, a historic grape variety from Bordeaux.
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