Les Salicaires

Surface: 25ha
After having set up his own business (a beer pub in Perpignan), Vincent took back the family’s estate in 2016 with the help of his father in 2016. He decided to perpetuate the familial tradition of winemaking, but also to refresh it by transforming the domain towards a natural and organic path. When he decided to become a winemaker, he didn’t study winemaking because he already had the habit of helping his father at the vineyard and at the chai. Because he had this experience from when he was a kid, he just followed his father’s steps and forged his own experience year after year. His first cuvée was ready in 2017.
A family estate in Canet en Roussillon, that Vincent inherited in 2016. The whole domain is conducted in organic agriculture. This Domain is very close to the Mediterranean sea (1km), so the vines take advantage of the sea spray which gives a minerality to both its whites and its reds.  

Les Salicaires is lucky enough to have a wide variety of cepages (Macabeu, Mourvedre, Grenache noir/blanc/gris, Muscat). The vines are around 10 to 60 years old. The terroir is made of limestone and small pebbles.

The entire estate is certified Agriculture Biologique, and the treatments are only essential oils, copper and sometimes a little bit of sulfur. 

With this wide domain, the yield meets more than Vincent needs, that is why he also does a lot of negoce. He sells the grapes to famous winemakers like Patrick Bouju in Auvergne or Alice Bouvot in Jura for example.

He also produces “vin en vrac”, it’s sold in bucks to the nearby village inhabitants for a ridiculously low price (2 euros per liter).


The grapes are manually harvested. They are pressed with a pneumatic press, some cuvées are put in tanks, some others in amphores. 

Fermentation is only with natural yeasts.

The labels of the 2020 millesime were created by Antoine and Jerome from Hell’O, an art collective from Brussels.


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