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Neo-vignerons come from all over the world to Roussillon to produce great wines. Brothers Benoit and Sebastien Danjou are Catalans, but their estate, Domaine Danjou-Banessy was founded by their ancestors in Roussillon many centuries ago. They come from a long family lineage of winemakers, and grandfather Denis Banessy is still involved.

Located at Espira in the Agly Valley, this domain was only producing fortified and dry rancio wines when Benoit took over from his father in 2001. His brother, Sebastien joined the domaine full-time in 2006.

The vineyard has always been free from synthetic chemical usage and the brothers are as non-interventionist as possible in the cellar. They harvest by hand, plow rather than fertilise, manually trim buds, use minimal sulphur, and opt for wild yeasts. There is no chaptalisation, acidification, fining, or filtration in the winery. Their methods are informed by the age-old practices of those that have come before them, yet they employ an open-mindedness that considers both traditional and modern knowledge, and results in breaking new ground.

Their endemic grape varieties, including some rare old vines of carignan, are rooted in a soil of clay, black schists, and limestone rocks, and are now vinified into dry whites and reds that aim to capture the true expression of the landscape.