Sébastien Danjou-Banessy says: "We have always done spontaneous [fermentation], my grandfather always did it. For me it is essential. Since 2018 there is now a little bit of Mourvèdre (planted in 2007, next to La Truffière). The same vineyard as La Truffière blanc – mostly Grenache and Carignan. Old vines, around 90 years old. Élevage is in big foudre and the Mourvèdre in 500-litre barrels. Always 100% whole-bunch because they always have very ripe stalks (last time they destemmed was 2015). ‘We are not ayatollahs of whole bunch. It is not a dogma. I think it gives something to the wine, of course, but if the stems are not ripe, we will destem. We have to be careful.’ Colour is darker than 2018 but maceration is the same – between 15 and 25 days’ maceration, for the full length of the fermentation and then they press to barrel. No pigeage, no remontage (unless it’s a very cold year), no bâtonnage. Every day they draw a bucket of about 10 litres of juice off and pour it over the cap just to keep the cap wet and prevent oxidation. Infusion rather than maceration."
Terroir: Schist and limestone underneath. Black Schist.
Ages of the vines: Old vines, around 90 years old.
Vinification: Grapes are hand-harvested // spontaneous fermentation // aged for 20 months in old oak barrels // no fining // no filtration.
- Carignan, Grenache
- France, Roussillon
- Domaine Danjou-Banessy
- Ready to Drink And Will Improve