Description
trapping C02 and resulting in a natural effervescence
The juice macerates on the skins for about 2 weeks and is bottled unfined
planted in 1970 at an altitude of 3
and punctuated moments of rain and sun throughout the growing season
Farmed using organic and biodynamic practices
2025 Romain Guiberteau 'Chai de la Dive' Saumur-Champigny , Loire, France Croci trapping C02 and resulting in2025 Romain Guiberteau 'Chai de la Dive' Saumur Champigny , Loire, France
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