# La Truffière (2021)

- **Producer:** Domaine Danjou-Banessy
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Carignan, Mourvèdre
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, black plum, redcurrant, liquorice, fennel, earth, mushroom, tobacco

## About this wine

La Truffière is a red wine from Domaine Danjou-Banessy, located in Espira-de-l'Agly, Roussillon, France. The wine originates from the 'Terres Noires' vineyard, known for its truffle grounds, which inspired the cuvée's name. The estate is managed by brothers Benoît and Sébastien Danjou, who transitioned the family domain from producing fortified wines to focusing on high-quality, dry still wines. They cultivate old vines, some over a century old, on diverse soils like black schist and limestone, employing organic and biodynamic farming methods. The winemaking philosophy emphasizes minimal intervention to express the unique terroir of each parcel.

## Interesting facts

- The vineyard plot is named 'Terres Noires' and is surrounded by a truffle ground.
- Vines for the red are over 60 years old, some exceeding 100 years.
- The estate is certified organic and uses biodynamic principles.
- The brothers shifted production from fortified wines to dry still wines.

## Food pairing

The wine's medium body, ripe tannins, and pronounced intensity pair well with richer protein dishes, where the tannins can cut through fat and complement the meat's texture. Its earthy notes and minerality make it a natural partner for mushrooms and root vegetables, while its acidity provides a refreshing contrast to richer sauces.

## Wine making process

La Truffière Rouge 2021 is produced using 100% whole clusters that are lightly crushed. Fermentation occurs with ambient yeasts in tanks, employing a gentle infusion method for extraction. The wine undergoes aging for 20 months in used barrels. It is bottled by gravity without fining or filtration, with minimal sulfur addition before bottling. The vineyard is certified organic and farmed using biodynamic methods, with low yields averaging 20 hl/ha from vines planted between 1940 and 1960.