Jacques Selosse - Initial - Blanc de Blancs - Grand Cru - Champagne - 75cl

€390.00

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Data sheet

1 BOTTLE OF 75cl. GIFT BOX

100% Chardonnay

It is a wine composed of three successive vintages with aging on the lees in the bottle for at least 2 and a half years, during which the bottles are moved and stacked again in the cellar twice, putting the yeasts back in suspension and promoting maturation, since they will go into bottle after dégorgement à la volée only when the producer understands that the wine is ripe at the right point.

HISTORY: In 1980 Anselme Selosse takes over the management of the company of his father Jacques Selosse with the precious help of his wife Corinne. The company has about 7 hectares, most of which are Chardonnay Grand Cru in the municipalities of Avize, Cramant and Oger, a Pinot Noir Grand Cru vineyard in Aÿ and one in Ambonnay. Global annual production is around 45,000 bottles. Every two years an organic compound is inserted deeply into their land to promote the enhancement of the terroir. Anselme Selosse, during each spring and autumn, works the soil in order to make it light and porous to allow a better passage of the water. The plants are kept low with a yield lower than 2/3 of the average yield in Champagne. The vineyard's immune defenses are stimulated in a natural way, without any use of chemical treatments. After the traditional pressing, the must is put in barrique for fermentation, which starts without adding selected yeasts and takes place with weekly batonnage during the winter and monthly during the summer. This process continues naturally without any intervention and sometimes lasts until July. The malolactic fermentation is contained, the natural acidity of the wine is not neutralized as the fertilizers do not contain mineral potassium and no type of filtration is ever carried out. Anselme Selosse says that its role is not to standardize the taste, but to tell the story of its vineyards respecting the vocation of wine and the land. For this reason it does not use selected yeasts during fermentation and prefers pure grape fructose for dosage at the time of dégorgement. These two peculiarities, typical of Champagne Jacques Selosse and a few other producers, ensure a taste that enhances the characteristics of the parcel of soil on which the grapes were picked.