Domaine Danjou-Banessy is an old family estate that has been a part of their family heritage for generations. Nowadays, brothers Benoit and Sébastien Danjou-Banessy are the custodians of the family’s winemaking heritage. The Domaine is located in the Agly Valley, Roussillon (Northern Catalonia, Southern France) and it now comprises of 16 hectares of vines.
In the 1950s, Benoit and Sébastien’s grandfather bought further vineyards, and he was was producing only fortified and dry rancio wines, until Benoit took over from his father in 2001. Five years later, he was joined by his brother Sébastien: they were then the first generation of the family to introduce still wines, dry white and reds made from old vines of local grapes. The wine production method is fully biodynamic and non-interventionist, has it as been for generations. Their techniques and principles are based on ancestral craft, using natural methods to keep the soil alive, in order to transmit this energy into the glass. In order keep the characteristic of each plot, they vinify them separately, using wild yeasts and no additions to the wines.