Jacques Selosse

Anselme Selosse, the current winemaker at the Jacques Selosse wine estate in Avize, has made a name for himself thanks to his meticulous work. Since the 1970s, he has accompanied his father Jacques Selosse in the elaboration of his champagne wines. Yes, because for the Selosse family, before becoming a champagne, it's essential that the reserve wines are impeccable and balanced. The starting point is, of course, the terroir, which brings out the purity in the wine. He advocates viticulture that accompanies the vine through to the wine, without interfering too much. His aim is to create a style that matches the terroir. But that doesn't mean he doesn't intervene when necessary. For Anselme Selosse, a winemaker is in a sense a researcher.

Year after year, Anselme Selosse has studied the way champagnes are made. Today, he has certainly revolutionized a large part of the practice by deciding to vinify each parcel separately. Even so, he has 50 parcels, all aged in Burgundy barrels to bring relief and depth to his champagne wines.

But he has also added his own touch by harvesting his grapes at perfect ripeness , which is totally different from what was done in Champagne. Most of them harvested slightly under-ripe grapes to avoid any lack of freshness.

Production of Selosse champagnes is very small, around 50,000 bottles, which are snapped up by the world's greatest champagne lovers. These are clearly Selosse champagnes that should be drunk at least once in a lifetime.