Chai de la Dive

Domaine Profile

  • Location: Saumur, Loire Valley
  • Varieties: Cabernet Franc, Chenin Blanc
  • Viticulture: Organic grapes, purchased and domaine farmed.
  • Vinification: Pressed with whole-clusters (white and rosé), 100% de-stemmed (red), ambient yeast fermentations, aging for 6+ months in steel and concrete tanks, filtered, SO2 added during vinification and adjusted during aging if needed (40-60 ppm total at bottling).

With the 2024 vintage, Romain Guiberteau, Brendan Stater-West, Camille Guiberteau (Romain's daughter) and her partner, Alex Crochet, have launched a new négociant project: Chai de la Dive. This initiative reflects a growing commitment to the local organic farming community by purchasing high-quality fruit from neighboring vineyards.

Although these wines will now appear under a different label, significant portions of the fruit are still farmed by the teams of Romain and Brendan. The change allows them to focus their respective domaines on site-specific, age-worthy bottlings, while Chai de la Dive becomes home to earlier-release, more accessible wines.

All wines are bottled at Domaine Guiberteau, with Romain’s name on the back labels—a nod to both origin and continuity, and the start of a new identity under Chai de la Dive.

The word “Chai” refers to a wine cellar in French. “La Dive” is a nod to the village of Saint-Just-sur-Dive, the historic home of Domaine Guiberteau, and also evokes the nearby La Dive River.