![\"Chateau-Arrogant-Frog-Blanc\"](\"\/wp-content\/uploads\/Arrogant-Frog-Ribet-Rouge-Rural.jpg\")
<\/p>\nWithin a couple of years, Arrogant Frog has made itself the mascot of our Estates. The humble winemaker shows that with creativity, know-how and a sense of humour, one can make Southern Franch wines shine around the world and give pure pleasure, at a reasonable price! Arrogant Frog represents our South of France \u201cArt de Vivre\u201d. Ch\u00e2teau Arrogant Frog is made out of 20 hectares (50 acres) in the Limoux grand cru. The Arrogant Frog cuv\u00e9es are Ch\u00e2teau Arrogant Frog, Arrogant Frog reserve, as well as single varietal or blends.<\/p>\n
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Grape varieties :<\/strong> 55% Cabernet Sauvignon, 45% Merlot The vine<\/strong><\/span> The wine<\/strong><\/span> <\/p>\n Vinification<\/strong><\/span> Tasting Notes<\/strong><\/span> Within a couple of years, Arrogant Frog has made itself the mascot of our Estates. The humble winemaker shows that with creativity, know-how and a sense of humour, one can make Southern Franch wines shine around the world and give pure pleasure, at a reasonable price! Arrogant Frog represents our South of France \u201cArt de […]<\/p>\n","protected":false},"author":1,"featured_media":1726,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":" Arrogant Frog est devenue en quelques ann\u00e9es la mascotte des Domaines Paul Mas. L\u2019humble oenologue d\u00e9montre qu\u2019avec cr\u00e9ativit\u00e9, savoir-faire et humour, on peut faire rayonner les vins de notre Sud de la France aux 4 coins du monde et se faire plaisir \u00e0 petit prix. Arrogant Frog repr\u00e9sente notre art de vivre dans le sud de la France. Les cuv\u00e9es Arrogant Frog sont Ch\u00e2teau Arrogant Frog, Arrogant Frog R\u00e9serve et une gamme d\u2019assemblages ou de vins mono-c\u00e9pages.<\/p> \u00a0<\/p> C\u00e9pages :<\/strong> 55% Cabernet Sauvignon, 45% Merlot Le vignoble<\/strong><\/span> Caract\u00e9ristiques du vin<\/strong><\/span> \u00a0<\/p> Vinification<\/strong><\/span> Notes de d\u00e9gustation<\/strong><\/span>
\nPays d\u2019Oc \u2013 Indication G\u00e9ographique Prot\u00e9g\u00e9e<\/p>\n
\n16 to 31 year-old Cabernet and 14 to 33 year-old Merlot.
\nSoil type :<\/strong> Clay, Limestone and gravels for the Cabernet Sauvignon. Deep clayed and limestone for the Merlot
\nHarvest :<\/strong> Mechanical at night in order to avoid premature oxidation
\nAverage yield :<\/strong> 58 hl\/ha<\/p>\n
\n– Alcohol 13,5%
\n– Sugar 2g\/l
\n– Total Acidity : 3,2 g\/l
\n– pH : 3,7<\/p>\n
\nDestemming of the grape, each grape variety is vinified separately. Skin contact at 10 \u00b0C for 3 days prior to 6 days fermentation at 24\/26\u00b0C with daily pumping over follow by a 9 days maceration for the Cabernet and 8 for the Merlot under temperature control (24\u00b0C maximum). The \u201cassemblage\u201d is made in November before putting the wine in barrels. 25% of the blend is aged in new oak barrel for 4 months. The other 75% are matured stainless steel vats. After taking the wine off the barrels we have aged it for a further 2 months in vats prior to bottling.<\/p>\n
\nColour :<\/strong> Deep purple garnet red with ruby and garnet red tints
\nNose :<\/strong> blueberry flavours, red pepper, and spicy flavours
\nPalate :<\/strong> Well balanced and rich with smooth tannins. Long finish on plum notes.
\nCellaring :<\/strong> over 5 years.
\nFood pairing :<\/strong> Best served at 17 \u00b0 C with pastas, barbecues, poultry, game, terrines and medium to strong cheeses or chocolate cake as dessert. To enjoy its Arrogant qualities to the fullest, serve with grilled meats, pasta, terrines, games and a cheese or chocolate desert. Alternatively, enjoy on its own, slightly chilled.<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>
Pays d\u2019Oc \u2013 Indication G\u00e9ographique Prot\u00e9g\u00e9e<\/p>
Cabernet :<\/strong> vignes de 13 \u00e0 29 ans. Merlot : vignes de 14 \u00e0 33 ans.
Type de sol :<\/strong> argile, calcaire et graviers pour le cabernet. Argile et calcaire pour le merlot.
Vendanges m\u00e9caniques de nuit afin d\u2019\u00e9viter une oxydation pr\u00e9matur\u00e9e.
Rendement moyen :<\/strong> 58 hl\/ha<\/p>
- Alcool: 13,5%
- Sucre: 2g\/l
- Acidit\u00e9 totale : 3,2 g\/l
- pH : 3,7<\/p>
\u00c9raflage. Chaque c\u00e9page est vinifi\u00e9 s\u00e9par\u00e9ment. Contact avec la peau \u00e0 10\u00b0C pendant 3 jours avant 6 jours de fermentation \u00e0 24\/26\u00b0C avec un remontage quotidien suivi d\u2019une mac\u00e9ration de 9 jours pour le cabernet et de 8 jours pour le merlot sous temp\u00e9rature contr\u00f4l\u00e9e (24\u00b0C maximum). L\u2019assemblage a lieu en novembre avant de mettre le vin en f\u00fbts. 25% du m\u00e9lange est vieilli en f\u00fbts de ch\u00eane pendant 4 mois. 75% sont vieillis en cuves en acier inoxydable. Apr\u00e8s cela, le vin est sorti des f\u00fbts et est vieilli pendant 2 mois en cuves avant l\u2019embouteillage.<\/p>
Couleur :<\/strong> Rouge grenat avec des teintes rubis.
Nez :<\/strong> Parfum de myrtilles, poivron rouge et \u00e9pices.
Bouche :<\/strong> Bien \u00e9quilibr\u00e9e et riche avec des tannins doux. Longue finale sur des notes de prune.
Garde :<\/strong> plus de 5 ans.
Accords mets et vins :<\/strong> Servir \u00e0 17\u00b0C avec des p\u00e2tes, barbecues, volailles, gibier, viandes grill\u00e9es, terrines et fromages, g\u00e2teau au chocolat et dessert.<\/p>","_et_gb_content_width":"","footnotes":""},"project_category":[697,696],"project_tag":[],"class_list":["post-2962","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-organic","project_category-red"],"yoast_head":"\n