Roc d’Anglade — southern freshness and artisanal precision

Founded in 1999 in Langlade (Gard) by former IT engineer Rémy Pédreno, Roc d’Anglade has become one of the Languedoc’s cult estates outside traditional AOCs. Classified as IGP Pays du Gard, the domaine is renowned for its Carignan-based red and Chenin-led white, both defined by finesse, freshness and authentic expression of terroir.

Key figures

• Rémy Pédreno — founder and winemaker.
• Martine Pédreno — co-founder and operational support.

Philosophy

The estate follows a certified organic (Ecocert) approach with hand harvesting, careful sorting, indigenous yeasts and extremely gentle extractions guided by the mantra “finesse, freshness, fruit.” Ageing takes place in large foudres and demi-muids, followed by a short settling period in stainless steel. The aim: balance, energy and drinkability rather than weight or excess.

History & terroir

The historic village of Langlade has been known for fine wines since the Ancien Régime. Its breezy, sun-drenched slopes lie at the southern foothills of the Cévennes. The estate’s small parcels — roughly 9 to 10 hectares — are spread across limestone-clay, stony and sandy soils, planted to old Carignan and Cinsault for reds and Chenin for whites. Yields are deliberately low to favor concentration and precision.

Viticulture & winemaking

• Certified organic farming; light soil tillage and controlled cover crops.
• Red: Carignan (~50%) with Mourvèdre, Syrah, Grenache and Cinsault; short macerations and minimal extraction.
• White: Chenin (60–70%) with Chardonnay, Grenache Blanc/Gris and Carignan Blanc depending on the vintage; whole-cluster pressing, fermentation in demi-muids, 12 months on lees in wood then 6 months in tank.
• Minimal sulfites; little or no fining or filtration.

Style & tasting

Roc d’Anglade Rouge (IGP Gard): deep ruby hue; aromas of garrigue, black and blue fruits (blackberry, blueberry), blood orange and graphite. On the palate, refined tannins, Mediterranean freshness and a saline, elongated finish. Ageing potential: 10–15 years (longer for top vintages).

Roc d’Anglade Blanc (IGP Gard): a Loire-meets-Mediterranean profile with saline Chenin character, ripe citrus, beeswax and white flowers. Textured yet taut, finishing on chalky minerality. Ageing potential: 8–12 years.

Rosé: produced in small quantities by saignée or direct press; dry, gastronomic and precise.

Signature wines

• Roc d’Anglade Rouge — Carignan-based blend with Mourvèdre, Syrah, Grenache and Cinsault; elegant, balanced and terroir-driven.
• Roc d’Anglade Blanc — Chenin-led white with Mediterranean and Burgundian varietals; saline and vibrant.
• Special Editions — occasional barrel selections or limited “n°” releases.

Service & pairings

• Serving temperature: 15–16 °C (red), 10–12 °C (white).
• Decanting: 30–60 min for young vintages; longer for mature wines.
• Red pairings: roasted poultry, lamb with herbs, confit dishes, vegetable tian, Mediterranean cuisine.
• White pairings: grilled fish, sea bream carpaccio, firm cheeses, creamy poultry, mild Asian cuisine.