CAVE DE LA DIVE, France
Drawing on organically farmed fruit from both younger estate vines and trusted growers across villages like Berrie, Épieds, Montreuil‑Bellay and Puy‑Notre‑Dame, the team crafts a trio of wines under the “Les Moulins” label: a white, rosé and red. Built on the Guiberteaus' philosophy of minimal intervention, Chai de la Dive delivers relaxed, terroir‑driven wines that are open, precise and utterly unpretentious.
Viticulture
All vineyards are certified organic since at 2007, managed with hand-pruning, ploughing, and the use of cover crops to bolster soil health, biodiversity, and erosion control.
Winemaking
Grapes are fermented using indigenous yeasts in stainless steel, concrete vats, or large oak foudres, with whole-cluster techniques occasionally employed for added structure. The philosophy is minimal: no new oak, gentle pressing, no fining, and only light filtration when needed—showcasing clarity, purity and terroir tension.
- Organic & terroir-led, with soils nurtured via cover crops, hand-work, and ploughing.
- Minimal intervention – natural ferments, no new oak, no fining or heavy filtration, allowing true site expression.
- Pure Loire personality – lively chenin whites, scented Cabernet Franc reds and rosés, all with elegance and freshness.
