Marjorie and Stéphane GALLET

The Roc des Anges, located a few kilometres west of Perpignan, was created in 2001 by Marjorie and Stéphane Gallet. These two met in Montpellier on the benches of the school of agronomy. After a spell with Gérard Gauby in 2000 for Marjorie and the technical management of Mas Amiel for Stéphane, they set out to find vines to create their Winery. It will be on the place called "Roc Blanc" with magical terroirs of quartz and black schist. Very quickly, the Winery became known at that time with a vintage of old Carignan 1903 (on this quartz vein) elaborated by Marjorie.

In 2008, a second life begins for Winery with the arrival of Stéphane. Place is given to nature. An obvious and natural logic leads them both towards Biodynamics ( Winery will be certified in 2010).

At the same time, the same year, Stéphane looked for and found vines on the side of Maury in order to continue his work and experience on natural sweet wines. These will be the Terres de Fagayra. Two estates for a total surface of 40 hectares! All in the same work, the same approach, the same respect for nature.

2014 is a new turning point with a move to Latour-de-France for an entirely new location inspired by the square farms of other times. A courtyard was needed to protect from the wind that often blows strong in the "P.O." (Pyrénées Orientales). The winery is buried and built on a Sacred Network (also called "solar network"). The balance is there, the sun, the wind, the massive stones that protect. It is a very beautiful place, "fluid", where it is pleasant to work.

We will leave the last words to Marjorie and Stéphane who conclude: "Today, there is no assessment to be made nor any lesson to be given. Simply, by giving free rein to our curiosity, by giving time to time, by accepting that our vines and our wines guide us more than we guide them, we are now working in the heart of an enlightened nature. Sun, wind, drought, stones... are no longer obstacles for our wines. Light lets freshness through, maturity is no longer measured by degree, heat has nothing to do with power. We want to make wines that are not like others and not to make the best wines of Roussillon. When we were younger, we used to make wines that came from the sun, now we make wines that spring from the soil. The taste of the place has forged the spirit of our wines. »