In 1980 Anselme Selosse takes over the company of his father Jacques Selosse with the invaluable help of his wife Corinne. The company owns about 7 hectares, most of which are Chardonnay Grand Cru in the municipalities of Avize, Cramant and Oger, a vineyard of Pinot Noir Grand Cru to Aÿ and a Ambonnay. The annual global production is around 45,000 bottles.
Every two years, is inserted deep into their land an organic compound for the enhancement of the terroir. Anselme Selosse, during every spring and autumn, works the soil to make it light and porous to allow more water to pass. The plants are kept low with a lower yield than 2/3 of the average yield in Champagne. The immune system of the vineyard are urged in a natural way, without the use of chemical treatments. After the traditional pressing, the must is put into barrels for fermentation, that begins without the addition of selected yeasts and takes place with weekly batonnage during the winter period and monthly during the summer. This process of course continues without any intervention, and sometimes lasts until July. The malolactic fermentation is contained, the natural acidity of the wine is not countered because the fertilizers do not contain minerals potassi and never performs any kind of filtration.
Anselme Selosse says its role is not to standardize the taste, but to tell the story of its vineyards respecting the vocation of the wine and the land. Why not use selected yeasts during fermentation and prefers pure fructose grape for dosage at the time of disgorgement.
These two peculiarities, its Champagne Jacques Selosse and a few other manufacturers, ensure a taste that enhances the characteristics of the parcel of land on which the grapes were cultivated.
