COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Cabernet Franc
PRODUCER
Chai de la Dive (SAS CDLD)
REGION
Loire
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
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.
ALCOHOL
12.5%
AVG. PRICE
€25
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
13-15°C
INTERESTING FACTS
Fact 01
Starting in 2024, the 'Les Moulins' range transitioned from Domaine Guiberteau to the new négociant project Chai de la Dive.
Fact 02
The name 'La Dive' pays tribute to the historic village of Saint-Just-sur-Dive and the nearby river flowing through the region.
Fact 03
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
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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.
