The vines for Arnaud Lambert's Clos de Midi Chenin were planted in 1985. The terroir is sand, silt and clay topsoil covering the soft Turonian limestone bedrock. This is one of the colder sites on the Brézé hill. The upper section, on the mid-slope of the hill, is primarily made of sand and at the bottom it is more rich in clay. Both of these features combined with Brézé's mother rock, tuffeau limestone, create the wine's balance between tension and generosity.
Grapes are hand-harvested and sorted in the vineyards. Indigenous yeast fermentation is 50% in stainless steel tanks and 50% in older (5 to 6 wines’ old) 228-liter barrels to maintain freshness. Elevage lasts 12 months. Malolactic fermentation is blocked naturally due to very low pH.
Arnaud Lambert has been farming with organic methods since 2009.
