www.domainedanjou-banessy.com

The Estate was created by Benoit and Sebastien Danjou’s ancestors some centuries ago. It is located in the Agly Valley, Roussillon (Northern Catalonia, Southern France).
The vineyards cover 16 HA.

When asked, Since when has our family been working the vines ?
Grandfather Denis Banessy replied: Since forever.

Coming from a line of winemakers, Sébastien Banessy already owned an estate and a special cellar in 1930. In 1951, he decided to expand operations in “Black Earth” Espira of Agly. His premature death in 1955 pushed his young son Denis to take over. He was 25 years old then. A true self-taught nature lover and local, Denis Banessy modernized and enlarged the estate gradually, throughout its existence. He was assisted by his daughter Denise Danjou that specialized in making fortified wines in Rivesaltes and Muscat de Rivesaltes.
In 2001, Benoit Danjou, his young son, decided to maintain continuity. The Estate retains both the memory of fortified wines but it also produces the vinification of dry wines. His brother Sebastian, guided by the same passion for the vine and wine, joins his brother.

Le Terroir “Earth or Art”
The tool is an extension of the human hand. This is why we prefer the hand shears to the electric shears; we prefer plowing to the use of herbicides; we favor the manual and not the chemical suckering budding; we use powdered sulfur and Bordeaux mixture sparingly, and avoid the use of fungicides, insecticides, and other synthetic products. All the work in the vineyard is inherited techniques of the past combined with modern tools, provided they do not harm the nature and living. Domaine Danjou-Banessy is located in the town of Espira of Agly. It consists of 3 climates:

Les Terres Noires
Located in the northwest of the town, this renowned vineyard spans 10 HA in one piece. The vines grow on slopes of laminated black shales, split and laid on the ground, which store all the heat of the day and releases it at night, giving its character to the wine. Black earth keeps the basement cool and airy; it gives flexibility and freshness to the wine. The wine produced from this soil has the power of paradox and minerality.

Le Crest
These 10 HA are located in the north-east of the town, in the extension of Crest Rivesaltes and its clay-limestone soils. Grenache Noir finds there its terroir, made on the surface of pebbles scattered by successive floods of the Agly river and one of its ramifications, “el Robol” and clays in basements.

Le Correc
Located south of Espira, this island of 6 hectares is composed of pure clay once used as raw material for a former tile, always present on this site. Clays of hills form a crown around a tray of 2 hectares overlooking the village. The very composition of this very early terroir promotes deep rooting of vines, a high density of wines.

In the Cellar The entire production is harvested and by hand. The use of the pump           (double eccentric piston pump that does not harm the wine) is limited to one or two uses by vintages. All wines are crafted from natural yeast without acidification or chaptalisation. Pressing is slow and soft thanks to the pneumatic press. All types of containers are used. Raw concrete tanks are used primarily for red winemaking for their inertia. They are also used in part to refine the wines and give them a touch of mineral. The stainless steel tanks preserve the freshness of the fruit with the temperature control (hot / cold). Neutral wood is used as a container and not to add wood flavors. Hogsheads (1200 L), half barrels (600 L), barrels (225 L and 300 L) are favored for oxygenation provided they bring to white and red wines during vinification and cellaring.

Our sensibility guides us to produce grapes and wines that express the true essence of our land. Our techniques and principles are based on ancestral craft. We use natural methods to keep the soil alive, in order to transmit this energy into the glass. Because we think each plot gets its own spirit, we vinify them separately. We work only with endemic grape varieties, hand harvesting, wild yeasts, no chaptalization, no acidification, no fining, no filtration.

Roboul Rouge 2012

GRAPE VARIETIES & SOIL: 30 years old Mourvèdre & Grenache noir grapes, planted on clay and limestone with pebbles. Spot: Roboul (Terres Rouges).

VITICULTURE & HARVEST: Organic viticulture according to moon cycles, hand picked harvest, wild yeasts.
AGING: 14 to 18 months, depending on the vintage.
WINEMAKING: No chaptalization, no acidification, no fining, no filtration, bottling using the gravity only.

La Truffière Blanc 2012

GRAPE VARIETIES & SOIL: Over 80 years old Carignan gris, planted on limestone basement with shale surface. Spot: La Truffière (Terres Noires).

VITICULTURE & HARVEST: Organic viticulture according to moon cycles, hand picked harvest, wild yeasts.
AGING: 14 to 18 months, depending on the vintage.
WINEMAKING: No chaptalization, no acidification, no fining, no filtration, bottling using the gravity only.

La Truffière Rouge 2012

GRAPE VARIETIES & SOIL: 80 years old Carignan noir & Grenache noir grapes, planted on limestone basement with shale surface. Spot: La Truffière (Terres Noires).

VITICULTURE & HARVEST: Organic viticulture according to moon cycles, hand picked harvest, wild yeasts.
AGING: 14 to 18 months, depending on the vintage.
WINEMAKING: No chaptalization, no acidification, no fining, no filtration, bottling using the gravity only.

Rancio Vin Doux Natural 2000

GRAPE VARIETIES & SOIL: Grenache noir grapes, planted on clay and limestone with pebbles.

VITICULTURE & HARVEST: Organic viticulture according to moon cycles, hand picked late harvested, infusion with whole grapes, wild yeasts.
AGING: Min. 10 years in old family barrels.
WINEMAKING: No chaptalization, no acidification, no fining, no filtration, bottling using the gravity only.

Coste 2013

GRAPE VARIETIES & SOIL: 30 years old Maccabeu grapes, planted on clay and limestone with pebbles.

VITICULTURE & HARVEST: Organic viticulture according to moon cycles, hand picked harvest, wild yeasts.
AGING: 12 to 14 months, depending on the vintage.
WINEMAKING: No chaptalization, no acidification, no fining, no filtration, bottling using the gravity only.
Spot: Coste

Roussillon