Chardonnay-Viognier

Best served at 10 to 12°C with seafood and fish dishes, white meats, blue cheeses, and fruit-based desserts. Also enjoyable on its own.

From the 2nd week of fermentation, 30% of the Chardonnay finishes its fermentation in oak barrels and is then aged in oak barrels for 4 months. The remaining Chardonnay and Viognier are aged in stainless steel tanks.

Each grape variety destemmed and vinified separately, no skin contact, low temperature racking at 8°C. 3 weeks fermentation under low controlled temperatures (18°C maximum) with selected yeasts.

At the beginning of the 2000s, the French, perceived as arrogant, no longer had a foothold abroad. Within a couple of years, Arrogant Frog has made itself the mascot of Jean-Claude Mas’ estates. The humble winemaker shows that with creativity, knowhow and a sense of humor, one can make Southern French wines shine around the world and give pure pleasure, at a reasonable price! Award-winners, the wines are Vegan certified and crafted in the objective to ravish and please consumers in an approachable way.