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Chia de la Dive is the name of the negociant project founded by Romain Guiberteau, Brendan Stater West, Alex Crochet, and Arnaud Laplanche.

This cuvée was initially created for vineyards undergoing organic certification. It has since evolved into an entry-level option featuring purchased grapes and grapes from young vines.

This initiative reflects a growing commitment to the local organic farming community by purchasing high-quality fruit from neighboring vineyards.

• Variety: Chenin Blanc
• Vine Age: Average of 20 years (as of 2024)
• Terroir: From multiple sites in Berrie and Epieds. Berrie: clay-sand soil over Turonian limestone, south and southwest-facing, 76 m elevation, early-ripening. Epieds: calcareous, shallow 60-80 cm-deep silty-sand soil over Turonian limestone, north and northwest-facing.
• Viticulture: Domaine-farmed and purchased grapes, organic (not certified).
• Vinification: Pressed with whole clusters, settled for 24 hours and racked, 3-week ambient yeast fermentation in stainless steel, full malolactic conversion, aged for 6 months in stainless steel, tangential flow filtration, 20-30 ppm SO2 added after pressing and adjusted after fermentation and before bottling if needed.

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.