List of products by brand JACQUES SELOSSE

In 1980, Anselme Selosse took over the management of his father Jacques Selosse's company with the invaluable help of his wife Corinne. The company owns approximately 8 hectares, most of which are Chardonnay Grand Cru in the municipalities of Avize, Cramant and Oger, a Pinot Noir Grand Cru vineyard in Ay and one in Ambonnay.

The overall annual production is around 45,000 bottles. Every two years, an organic compound is inserted deep into their soil to help enhance the terroir. Anselme Selosse, during each spring and autumn, works the soil in order to make it light and porous to allow better water passage. The plants are kept low with a yield of less than 2/3 of the average yield in Champagne. The immune defenses of the vineyard are stimulated naturally, without any use of chemical treatments. After traditional pressing, the must is placed in barriques for fermentation, which begins without the addition of selected yeasts and occurs with weekly batonnage during the winter and monthly during the summer. This process continues naturally without any intervention and sometimes lasts until July. Malolactic fermentation is limited, the natural acidity of the wine is not neutralized because the fertilizers do not contain mineral potassium and no type of filtration is ever performed.

Anselme Selosse states that his role is not to standardize the taste, but to tell the story of his vineyards respecting the vocation of the wine and the land. For this reason he does not use selected yeasts during fermentation and prefers pure grape fructose for the dosage at the time of dégorgement. These two peculiarities, specific to the Jacques Selosse champagne and a few other producers, ensure a taste that enhances the characteristics of the parcel of land on which the grapes were picked.