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Michel Salgues

Salgues has a Ph.D. in Biochemistry from Inra-SupAgro in Montpellier and an M.S in Food Science from The University of California at Davis. He earned his degree in Agricultural Engineering in 1969 from Inra-SupAgro.
With over 19 years of experience developing and producing U.S. sparkling wines and 13 years of education in winemaking, Dr. Michel Salgues has been deemed an expert in wine production by many of his peers.
For the last five years, Salgues has worked as an international wine consultant providing advice on wine projects in England, France Turkey, Venezuela and the U.S., but he built a name for himself in the American sparkling wine field during his 20-year career at Roederer Estate, one of the pioneers of wine production in the Anderson Valley. As Vice President of Production and Wine Maker for the U.S. branch of Roederer Group based in Philo, Ca., Salgues was at the helm of this premier sparkling wine facility from 1985 to 2004.
 At a vineyard that produced 1 million bottles per year, Salgues did everything from developing the wines from inception to production to training employees.

Before his success at Roederer, Salgues worked as an Associate Professor in the Department of Enology at Inra-SupraAgro in Montpellier, France from 1972 to 1985. There he led undergraduate and graduate courses and lab sections in enology and food science, wine analysis and treatment. He also conducted seminars for professional winemakers in France.
Salgues has published over 25 scientific and technical papers on a variety of Enology related fields. He was awarded "Best Paper in Enology" from the American Society of Enolgy and Viticultre in 1984. His specializations include pectins, juice oxidation, color extraction, production process, filtration and sparkling wines.