Chai de la Dive is a small négociant and domaine project in the Middle Loire Valley built around low-intervention winemaking and a close focus on the limestone soils that define the region. Working out of the Saumur appellation, the team sources fruit from vineyards planted on the area's famous tuffeau chalk, aiming for wines that show that mineral backbone clearly rather than masking it with heavy winemaking.

This 2025 rosé is built primarily around Cabernet Franc grown on tuffeau and clay soils. The grapes are direct-pressed to keep color extraction light, landing at a pale salmon hue, and fermentation runs on native yeasts in stainless steel to protect the wine's fruit purity and natural acidity. Nothing here is designed to add weight or richness. It's a rosé meant to be snappy, dry, and refreshing from the first sip.

Why You'll Love It

• A textbook Loire Valley rosé that leans on Cabernet Franc's herbal, savory edge rather than pure fruit sweetness.
• Bone-dry, bright, and mineral-driven, with a finish that stays crisp rather than round.
• Tart red cherry and red currant meet crushed chalk and a faint green pepper spice note.
• Light body and racy acidity make it an easy, food-friendly pour.
• A reliable warm-weather rosé that doesn't ask to be taken too seriously.

How To Serve It

• Serve well chilled, between 45°F and 48°F.
• No decanting needed. Open it and pour.
• All-purpose stems suit its citrusy, mineral-forward profile best.
• Try it with goat cheese crostini, a smoked salmon salad, or grilled shrimp skewers.