Description
becoming certified in 2012
former head winemaker at Ventosa Winery
OESF is made by combining Mashbill E with the F yeast strain
and 50% made in the traditional method of Orange/Amber wines (fermented on lees in open air lagar during 7 days)
2022 La Soufrandiere Saint-Veran Climat 'La Bonnode Oviode' Zen, Maconnais, France Domaine Valma becoming certified in 2012As of this year, were proposing another version of our Saint Vran La Bonnode. The juice fermented naturally in a cement ovoid tank (19hl) for one year, with no added sulfur. In August, the wine was racked to stainless steel tank for a final ageing period on fine lees. It will be bottled, without filtration, in January 2020. A pure, magnificent, ethereal wine. One rediscovers Chardonnay in a new light. The experiment will continue with a second ovoid
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