Arnaud Lambert Saumur Champigny Clos Moleton 2019 a-mano The residual finished in the

The residual finished in the 20 to 30 g/L range

long with Boysenberry and Blackberry and a finish that

The moderate conditions facilitated great retention of acidity across the board

medium-dry styles

The nose opens with lifted notes of blackcurrant and blackberry aromatics and subtle savoury notes of garden herbs

Arnaud Lambert Saumur Champigny Clos Moleton 2019 a-mano The residual finished in the100% Cabernet Franc from a very small site planted in the 1980's with vines averaging about 40 years old on heavy clay (30 50cm deep) with silt and sand over Turonian Superior limestone bedrock. 100% destemmed and natural yeast fermented with gentle maceration by infusion (gentle punch downs if needed) and aged on lees in barrel for 18 24 months (30% new oak and 70% 1 to 2 year old barrels) before being racked to tank for a further 8 months to blend