Anselme Selosse, producer of Avize, is an absolute point of reference for the contemporary vitiviniculture of the French region of Champagne, spokesman of that group of vigneron who have managed to give a new, natural and original stamp to the elaboration of what are the most famous bubbles in the world.
Avize is one of the six common Grand Cru of the Côte des Blancs, that strip of land beneath the Montagne de Reims, where the vine variety of Chardonnay comes to express itself at unquestionably high levels thanks to the presence of chalk (the famous "craie", the crumbly rock composed of marine fossils) mixed with layers of clay.
The Domaine, created by Jacques Selosse in 1949, passed into the hands of his son Anselme in 1974, and the latter has since led him along with his wife Corinne. The approximately seven and a half hectares of land are almost entirely cultivated in chardonnay, and extend into the territories of the Grand Cru communes of Avize, Cramant, Oger and Le Mesnil-sur-Oger. The Domaine also has vines planted with pinot noir in the Montagne de Reims, between the municipalities of Grand Cru of Aÿ and Ambonnay and in the commune of Premier Cru of Mareuil-sur-Aÿ. Since 2012 joined in the business management by his son Guillaume, Anselme, born with the biodynamic philosophy, has been detached from time to time, to lean towards a more balanced approach, based on the minimum artificial intervention in the vineyard as well as in the cellar, and set up of Borgognona derivation, such as fermentation in barriques, the use of only indigenous yeasts, the bâtonnage during the refining phase and the addition of minimum doses of sulfur dioxide and liqueur d'expédition.
The annual production is around 57 thousand bottles: all without distinction Champagne of rare charm, with great cleanliness and intriguing originality, in which to go in search of aromas and flavors that have endless shades of color.
'Substance' by Jacques Selosse is the label that Anselme Selosse processes using the Solera method. The first vintage dates back to 1986. It comes from Grand Cru vineyards. Separate fermentation of the grapes of the different parcels, in oak barriques and with only indigenous yeasts. Stop on the lees for at least 6 years, minimum dosage. A Champagne of...