Champagne Jacques SELOSSE
Winegrowers: Anselme and Guillaume Selosse
Region: Champagne
City: Avize
Grape varieties Vineyard : chardonnay, pinot noir
Surface Winery: 7,5 ha
Annual production: 60.000
Wines from this Winery are in great demand and currently out of stock. Take the opportunity to discover other wines!
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We're telling you about their Winery
| A rare, unique, singular moment...tasting a Selosse champagne is an intense experience. This is gourmet champagne, often at its best after decanting, with a low effervescence that doesn't alter the wine, because it is wine! Champagne? More like a unique wine that resembles no other! A few oxidative notes come from the sometimes prolonged aging process, bringing out the intense expression of the cuvée's character. Anselme Selosse is based in Avize, a terroir right in the heart of the Côte des Blancs Grands Crus. The distinctive feature of this terroir is its steep, east-facing soils, composed mainly of chalk, which is very chalky and porous. This brings thermal and hygrometric regulation, making it a truly exceptional terroir for Chardonnay. The Winery Jacques Selosse estate comprises 47 plots, mainly in Avize, with a few Pinot Noir plots in Aÿ, Ambonnay and Mareuil. In all, a small Winery (for Champagne) of 7.5ha. Anselme took over the family Winery in 1974. He was only 20 years old at the time. The evolution of Winery (which undoubtedly makes this winemaker one of Champagne's most outstanding personalities) has taken place gradually, with the emphasis on overall coherence, understanding and reflection. A process of reflection that has continued ever since, fuelled by doubts and numerous challenges. In 1988, there was a fundamental change in yields, ploughing and the use of manpower. In 1993, Claude Bourguignon, a leading soil specialist, made a major contribution. |
In 1996 and 1998, Anselme was inspired by biodynamic viticulture, although he does not practice all its concepts. His philosophy resembles more the minerality: "the mineral salts that the vine fetches from the soil, that the micro-organisms solubilize and make available to the roots of the plant". This also involves a search for the perfect maturity of the grapes. This is not a common approach in Champagne. You will have understood that in the cellar, as in the vineyard, Anselme Selosse is a perfectionist who spares no effort to express the identity of his wines. He pushes the vice to reintroduce yeasts from maison for the second fermentation in bottles. All parcels are vinified separately in old Burgundy barrels. Fermentation starts naturally. The lees are periodically put back in suspension by stirring. After 8 to 12 months in barrels, the wines are matured in vats or in tuns, still on their lees, before being aged in bottles for 3 to 10 years! For Anselme Selosse, each cuvée must have its own style. When blending, his first approach is to select the wines for a homogeneous class of cuvées. There are 12 cuvées (with the parcels) for a total production of about 70 000 bottles. Guillaume Selosse, joined his father Anselme for a smooth transition while keeping the same philosophy. |
