Juliénas Les Quatre Cerisiers

But of course, here at Mont Bessay NO pure yeasts are used. As mentioned, everything is fermented spontaneously in large concrete tanks (aroma-neutral) and then matured in used wooden barrels (also aroma-neutral) of various sizes. Anything else would be a sin. This terroir must reach our glasses as unadulterated as possible. I would almost have written Gamay at its best if it weren't for the En Bessay ..., but well. The wine that grows here by the four cherry trees is no less good than En Bessay, it's just a little different, a little slimmer perhaps, maybe it has a little more energy. Aromatically, however, it comes quite close to its brother. Raspberries and orange peel are also present, but there is also something floral. Is it rose petals? Exactly! The wine flows tightly and with a lot of power and energy into the palate, where it shows its fine structure before the saliva begins to flow. A surprisingly long, wonderfully playful finish. Such a wonderful wine, not often found in Beaujolais, that's for sure.