The art of winemaking must be in the blood of brothers Benoit and Sébastien Danjou – grapes and vines have been a part of their family heritage for generations. Domaine Danjou-Banessy typically produced fortified and rancio wines in the Roussillon region. In the 1950s, Benoit and Sébastien’s grandfather had bought further vineyards and created a “library” of rancios. Benoit worked alongside his grandfather until they produced their final vintage together in 2000. Benoit took over the vineyards in 2001, and was joined five years later by Sébastien, who had been working as an English teacher. They are now not only custodians of the family’s winemaking heritage, but also of their stock of fortified wines. The brothers were also the first generation of the family to introduce still wines, dry white and reds made from old vines of local grapes, for example the rare Carignan Gris.  The wine production method is fully biodynamic and non-interventionist, and has been for generations. All of these factors lead to delicious wines that are lively, elegant and softly textured.