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Buy Wine from Danjou Banessy
The Domaine Danjou-Banessy winery is located in France, north of the Pyrénées-Orientales, in the village of Espira de l'Agly which is north of the city of Perpignan.
The grandfather of the brothers Benoit and Sébastien Danjou produced Rivesaltes in his vineyard. In 2001, Benoit started to take full charge of these vineyards, and subsequently, his brother Sébastien, who had been working as an English teacher, also started to work in the family vineyards.
From fortified wines to still wines
Benoit and Sébastien's grandfather produced rancid and fortified wines in the 1950s. Although his grandsons still keep their stock of fortified wines, for some time now they have been producing still and dry wines, white and red.
For their production, they use the old vines of local grapes grown on some 17 hectares of fragmented vineyards. These grapes are between 15 and more than 100 years old.
With minimal intervention
Both Benoit and Sébastien's grandfather and father always worked the soil under biodynamic principles, even before other winegrowers implemented these techniques, which is why their soils have always been free of chemicals, and it is the quality of these soils that is noticeable in each of their wines.
These techniques are applied inside and outside the winery. In the vineyard they are used to enrich the soil, and in the winery, the wine production method is not only biodynamic but also non-interventionist.
As a result of this winemaking process with minimum intervention, natural, elegant and smooth textured wines are obtained.
The wine production method is fully biodynamic and non-interventionist, and has been for generations. All these factors lead to the creation of delicious, lively, elegant and smooth textured wines.
The best Roussillon biodynamic wines
The Domaine Danjou-Banessy winery is known throughout the country as one of the producers of the best biodynamic wines in Roussillon. To achieve this, the brothers Sébastian and Benoit harvest the grapes by hand in crates, after which they undergo a direct pressing process and are then fermented in many cases separately. Fermentation takes place spontaneously with indigenous yeasts and the addition of sulphites is avoided.
The wines are then aged in used barrels for a certain number of months as deemed necessary.
During the whole process, the use of chemical products is limited, the soil and natural cycles are respected, allowing the wine to preserve its natural aroma and flavour.
This method guarantees fresh biodynamic wines that express the terroir very well.
Each cuvée represents a plot of land
On the 17 hectares belonging to this winery, there is a wide variety of soils, including pure clay, clay-limestone, shale, silica, sand, silt, sandstone and quartz soils.
Each soil is worked on a plot, in a very particular way, respecting its conditions, which is why each cuvée represents a plot.
For example, the Estaca vineyard has marl and shale soils, with traces of iron and silica, while the soils of the Truffière and Myrs vineyards are black shale and limestone.
Preserving its heritage
The Danjou brothers have sought to preserve the family heritage and rescue old vines from the locality. Thanks to this dedicated work, they have managed to become a reference in the sector.
To make the wines at the Danjou-Banessy winery, they use native grapes of the varieties garnacha blanca, macabeo, moscatel, cariñena and monastrell.
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Buy Wine from Danjou Banessy
The Domaine Danjou-Banessy winery is located in France, north of the Pyrénées-Orientales, in the village of Espira de l'Agly which is north of the city of Perpignan.
The grandfather of the brothers Benoit and Sébastien Danjou produced Rivesaltes in his vineyard. In 2001, Benoit started to take full charge of these vineyards, and subsequently, his brother Sébastien, who had been working as an English teacher, also started to work in the family vineyards.
From fortified wines to still wines
Benoit and Sébastien's grandfather produced rancid and fortified wines in the 1950s. Although his grandsons still keep their stock of fortified wines, for some time now they have been producing still and dry wines, white and red.
For their production, they use the old vines of local grapes grown on some 17 hectares of fragmented vineyards. These grapes are between 15 and more than 100 years old.
With minimal intervention
Both Benoit and Sébastien's grandfather and father always worked the soil under biodynamic principles, even before other winegrowers implemented these techniques, which is why their soils have always been free of chemicals, and it is the quality of these soils that is noticeable in each of their wines.
These techniques are applied inside and outside the winery. In the vineyard they are used to enrich the soil, and in the winery, the wine production method is not only biodynamic but also non-interventionist.
As a result of this winemaking process with minimum intervention, natural, elegant and smooth textured wines are obtained.
The wine production method is fully biodynamic and non-interventionist, and has been for generations. All these factors lead to the creation of delicious, lively, elegant and smooth textured wines.
The best Roussillon biodynamic wines
The Domaine Danjou-Banessy winery is known throughout the country as one of the producers of the best biodynamic wines in Roussillon. To achieve this, the brothers Sébastian and Benoit harvest the grapes by hand in crates, after which they undergo a direct pressing process and are then fermented in many cases separately. Fermentation takes place spontaneously with indigenous yeasts and the addition of sulphites is avoided.
The wines are then aged in used barrels for a certain number of months as deemed necessary.
During the whole process, the use of chemical products is limited, the soil and natural cycles are respected, allowing the wine to preserve its natural aroma and flavour.
This method guarantees fresh biodynamic wines that express the terroir very well.
Each cuvée represents a plot of land
On the 17 hectares belonging to this winery, there is a wide variety of soils, including pure clay, clay-limestone, shale, silica, sand, silt, sandstone and quartz soils.
Each soil is worked on a plot, in a very particular way, respecting its conditions, which is why each cuvée represents a plot.
For example, the Estaca vineyard has marl and shale soils, with traces of iron and silica, while the soils of the Truffière and Myrs vineyards are black shale and limestone.
Preserving its heritage
The Danjou brothers have sought to preserve the family heritage and rescue old vines from the locality. Thanks to this dedicated work, they have managed to become a reference in the sector.
To make the wines at the Danjou-Banessy winery, they use native grapes of the varieties garnacha blanca, macabeo, moscatel, cariñena and monastrell.