CHAI 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

Key to the project’s philosophy is a close partnership with organic growers in the Saumur region. Many of these growers had previously sold their fruit to cooperatives, where their unique terroirs were often lost in blended volumes. By working directly with Romain, they now contribute to a label that highlights the individuality of their vineyards. Before any fruit is accepted, growers must agree to a strict vineyard charter. Organic farming is non-negotiable, yields are limited, and all vineyard work must be carried out with precision. All grapes are hand-harvested to preserve integrity and reflect the quality of the site.

Winemaking

In the cellar, the approach is simple, thoughtful, and rooted in transparency. The goal is to produce wines that are pure, vibrant, and expressive of their origin, with minimal intervention. White and rosé wines—primarily from Chenin Blanc and Cabernet Franc—are pressed whole-cluster for about two and a half hours. After a brief settling period, fermentation begins with native yeasts. The wines are then aged on fine lees in stainless steel, with a portion occasionally aged in large oak foudres. A light crossflow filtration and a small dose of sulfur dioxide before bottling help stabilize the wines without compromising their freshness. The red wines are made from 100% destemmed Cabernet Franc. Fermentation begins in stainless steel tanks with a short 4–6 day maceration on the skins. After pressing, the wine finishes its alcoholic and malolactic fermentations in tank. Several rackings during élevage introduce oxygen, helping to round out the texture and open the wine aromatically. Like the whites, the reds are lightly filtered and receive minimal sulfur before bottling. The rosé is crafted in the same spirit as the whites—pressed directly from whole clusters of Cabernet Franc and vinified to express freshness and purity. The fruit is sourced from vineyard sites with the same high potential as those used for white wine, giving the rosé a subtle elegance and clarity rarely seen in the category.