# Chai de la Dive 'Les Moulins' Saumur Rouge (2024)

- **Producer:** Chai de la Dive (SAS CDLD)
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 13–15 °C
- **Aromas & flavours:** cherry, raspberry, violet, black pepper

## About this wine

Les Moulins Saumur Rouge is produced by Chai de la Dive (SAS CDLD), a project initiated in the 2024 vintage by legendary Saumur winemaker Romain Guiberteau, alongside his daughter Camille Guiberteau, Alex Crochet, and Brendan Stater-West. Located in Saint-Just-sur-Dive in the Loire Valley, this wine represents a transition of the entry-level 'Les Moulins' range—previously bottled under the Domaine Guiberteau estate label—into a dynamic négociant project. This shift allows the estate to focus on single-vineyard bottlings while supporting local organic growers by sourcing high-quality, organically farmed Cabernet Franc grapes from the Saumur appellation.

## Interesting facts

- Starting in 2024, the 'Les Moulins' range transitioned from Domaine Guiberteau to the new négociant project Chai de la Dive.
- The name 'La Dive' pays tribute to the historic village of Saint-Just-sur-Dive and the nearby river flowing through the region.
- This wine is crafted using 100% de-stemmed Cabernet Franc and is aged entirely in stainless steel to preserve its pure fruit profile.

## Food pairing

This medium-bodied Cabernet Franc pairs beautifully with savory, earthy, and moderately rich dishes. Its vibrant acidity cuts through the fat of charcuterie and roasted meats, while its moderate tannins complement the texture of pork, chicken, and duck without overpowering them. The wine's subtle herbal and red fruit notes harmonize exceptionally well with mushroom dishes and herb-roasted preparations.

## Wine making process

The winemaking process for this Saumur Rouge focuses on preserving freshness and fruit purity. The Cabernet Franc grapes are 100% de-stemmed before undergoing spontaneous fermentation initiated by ambient yeasts in concrete and stainless steel tanks. Maceration is kept gentle, lasting between four to six days on the skins to avoid over-extracting heavy tannins. The wine is aged for six months in stainless steel tanks to maintain its vibrant character without any oak influence. It undergoes a light crossflow filtration before bottling, with no fining agents used and minimal sulfur dioxide added.