Danjou-Banessy

Benoit and Sébastien Danjou, are two brothers who in 2001 decided to take over the reins of the Danjou-Banessi family estate in Espira de l'Agly, north of Perpignan, between the Pyrenees and the Corbières. They recovered 15 hectares of divided vines aged 15 to 120 years old where they chose to perpetuate the family philosophy of respect for the terroir and plant material. This is why they chose to work their plots biodynamically, semi-directly and to develop agroforestry throughout their estate. Their vineyard is made up of a mosaic of soils and terroirs: shale, sandstone, clay-limestone, quartz, pure clay, sand and other silts. For them, each vintage represents a plot, a soil, a locality, a very particular atmosphere... At Danjou-Banessy, everything is harvested by hand, in 20kg boxes to preserve the health quality of the harvest. All vinification is done by infusion and they do not practice punching down or delestage, just delicate crushing. Each wine is then aged in barrels (foudres, barrels, demi-muids, custom depending on the vintage) for a period varying from 1 to 5 years.
The brothers also try to work and highlight the indigenous grape varieties of Roussillon by vinifying them separately. Sébastien and Benoît quickly distinguished themselves with their range of incomparable dry natural wines, very refined and delicate, which bring renewal to Roussillon.