Winery Arrogant FrogRibet Rouge Rural
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Ribet Rouge Rural of Winery Arrogant Frog in the region of Pays d'Oc often reveals types of flavors of blackberry, blueberry or plum and sometimes also flavors of pepper, black fruits or spices.
Details and technical informations about Winery Arrogant Frog's Ribet Rouge Rural.
Discover the grape variety: Portugais bleu
The Portuguese blue-black is a grape variety originating from Austria. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches and large grapes. You can find the Portuguese blue-black cultivated in these vineyards: Loire Valley, South-West, Provence & Corsica, Rhone Valley, Savoy & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Ribet Rouge Rural from Winery Arrogant Frog are 2019, 2014, 2017, 2018 and 2016.
Informations about the Winery Arrogant Frog
The Winery Arrogant Frog is one of of the world's great estates. It offers 97 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
