Chai de la Dive "Les Moulins" Saumur Blanc Region_Roussillon a process that can extend

a process that can extend from 14 to 15 months

Vinification: Whole cluster vinification

used is copper and sulfur to combat mildew

Robert did painstaking work

Chai de la Dive "Les Moulins" Saumur Blanc Region_Roussillon a process that can extendGrapes: Chenin Blanc Region: Saumur, France Vintage: 2025 Viticulture: Organic Soils: limestone, calcareous, silty sand soil 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. Aging: 6