Description
La Soeur Cadette’s Vézelay La Galerne is a sunny, full-bodied wine that loses none of its vigour. The fairly rounded palate evokes aromas of white fruits and gentle spices. The combination of richness and energy calls for fish in a beurre blanc sauce, an andouillette from the Morvan, a mille-feuille of snails, or fried whitebait.
In the vineyard, in the cellar
La Galerne is a cuvée produced exclusively from vines located in St Père, Tharoiseau and Vézelay. Following a hand-harvest and direct pressing, alcoholic fermentation takes place in stainless steel vats using indigenous yeasts. This is followed by ageing on lees for 8 to 10 months, before bottling with filtration and a slight addition of sulphur.
What to eat with a Bourgogne Vézelay La Galerne from La Soeur Cadette?
- Fish in beurre blanc
- an andouillette from the Morvan
- a millefeuille of snails with parmesan lace
- a plate of fried fish fingers
