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.