Jacques Selosse

History of Domaine Jacques Selosse

The history of Domaine Jacques Selosse is that of a visionary family who transformed Champagne through their boldness and commitment. Founded in 1949 by Jacques Selosse in Avize, a renowned village on the Côte des Blancs, the estate was born of a passion for viticulture despite non-winegrowing origins. Jacques, established in 1947, began by selling his grapes to négociants before vinifying his first bottles in 1964, initially producing 2,500 bottles while maintaining financial security through sales to houses such as Louis Roederer and Lanson.

It was with the arrival of Anselme Selosse, Jacques's son, in 1974 that the estate underwent a revolution. Trained in oenology in Beaune in Burgundy, where he absorbed the techniques of estates such as Coche-Dury, Leflaive and Comtes Lafon, Anselme took the reins in 1980 with his wife Corinne. He innovated radically: reducing yields, adopting agrobiology in the 1990s, then biodynamics in 1996, before stepping away from it in 2002 to embrace an approach inspired by permaculture and the Japanese philosopher Masanobu Fukuoka. His motto, "Primum non nocere" ("first, do no harm"), reflects a respectful viticulture in which man is at the service of nature. Twice awarded winemaker of the year by La Revue du Vin de France and named best winemaker in France by Gault Millau in 1994, Anselme has inspired an entire generation of winemakers.

In 2011, the couple acquired the hotel-restaurant Les Avisés, enriching the experience around wines. Guillaume Selosse, Anselme's son, joined the estate in 2012 and took over its management in 2018, perpetuating the heritage while bringing his own personal touch. Open-minded and ambitious, Guillaume ensures a smooth transition, maintaining the confidential production and excellence that make Domaine Jacques Selosse an unmissable Champagne estate.

Terroirs and Vines of Domaine Jacques Selosse

The terroir of Domaine Jacques Selosse is rooted in the chalky and marly soils of the Côte des Blancs, which lend the wines a saline minerality and a unique chalky texture. Spanning 8.3 hectares across 54 plots, almost all classified Grand Cru, the vineyard benefits from a heritage of old vines averaging over 55 years of age, some dating back to 1922. This age ensures exceptional root depth, encouraging grapes rich in identity.

Chardonnay dominates with 7.3 hectares, planted primarily in Avize, Cramant, Oger and Le Mesnil-sur-Oger, offering floral, mineral and fruity expressions. Pinot noir, covering 1 hectare with approximately 9,500 vines, is found in Aÿ, Mareuil-sur-Aÿ (Premier Cru at 99%) and Ambonnay, bringing structure and spice. The viticulture, influenced by agrobiology, biodynamics and then permaculture, aims to minimize interventions: no chemical fertilizers, pesticides or herbicides. Inspired by the forest as an ideal ecosystem, Anselme and Guillaume practice a respectful "harvesting" approach, with yields limited by severe pruning and Champagne-region planting density. Manual harvests at optimal ripeness, often late, sometimes incorporate a hint of botrytis for added complexity. This living terroir produces wines of rare purity, perfect for enthusiasts seeking a wine purchase rooted in authentic Champagne-region character.

Winemaking at Domaine Jacques Selosse

Winemaking at Domaine Jacques Selosse is an art of revelation, faithful to the philosophy of non-intervention: "Doing nothing means accepting that you are no longer the master, but the servant of nature." The juices, drawn from gentle pressings, are vinified plot by plot in Burgundian barrels (228 L), with a low proportion of new wood (less than 20%) to avoid overly marking the wines. Spontaneous fermentations use indigenous yeasts, with little or no settling, and the total lees are resuspended through bâtonnage. Malolactic fermentation is neither forced nor prevented, allowing the wine to evolve naturally.

Aging lasts 8 to 12 months on fine lees, followed by meticulous blending. For certain cuvées, a solera or perpetual reserve system educates young vintages with older ones, erasing annual variations in favor of the terroir. Dosage is minimal, often zero, and sulfur is used sparingly, sometimes absent until bottling. Manual disgorgement is carried out on demand, with aging on laths of 3 to 10 years. This natural process produces subtly oxidative, vinous and flavorful wines. These methods guarantee complex cuvées that faithfully reflect the terroir and artisanal winemaking.

The cuvées of Domaine Jacques Selosse

The cuvées of Domaine Jacques Selosse offer blends and single-vineyard wines that bring out the best of the terroir.

Initial 

Iconic cuvée, brut blend of three successive vintages of chardonnay from Avize, Cramant and Oger. Aged 3 years on laths, it reveals a floral, mineral and fruity bouquet, with a ripe and saline palate. Annual production of approximately 33,000 bottles.

Version Originale (V.O.) 

Non-dosed extra-brut, sourced from three older vintages from the upper slopes of Avize, Oger and Cramant. With 42 months of aging, it offers purity, directness and subtle oxidative notes.

Vintage

Expression of a single vintage, extra-brut blanc de blancs from Avize (two plots initially, expanded since 2007). Produced only in great years (such as 1996, 1999, 2002...), it captures chalky depth and aromas of apple and gingerbread, with great aging potential.

Substance 

Anti-vintage in solera since 1986, pure chardonnay from Avize. Complex and rich, with saline and oxidative notes, it embodies the essence of the terroir, produced at 3,000 bottles per year.

Rosé 

Blended brut rosé, predominantly chardonnay with 6% pinot noir from Ambonnay. Powerful and persistent, with aromas of red fruits and citrus, it offers remarkable vinosity (approximately 6,000 bottles).

Exquise 

Dosed sec at 22–25 g/L, chardonnay from Oger. Airy and indulgent, it seduces with its well-balanced generosity.

The Lieux-Dits collection (since 2010) offers six single-vineyard cuvées, often in mini-solera:

Les Carelles (Mesnil-sur-Oger, 100% chardonnay): Fresh and elegant, with chalky notes (3,000 bottles).

La Côte Faron (Aÿ, 100% pinot noir): Powerful and spicy, oxidative (600 bottles).

Le Bout du Clos (Ambonnay, 80% pinot noir/20% chardonnay): Suave, powerful and fresh (2,000 bottles).

Les Chantereines (Avize, 100% chardonnay): Energetic, with white fruits and length (600 bottles).

Sous le Mont (Mareuil-sur-Aÿ, 100% pinot noir): Structured, on chalky slopes (limited production).

Chemin de Châlons (Cramant, 100% chardonnay): Fine and mineral, close to Les Chantereines (600 bottles).

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Also discover our Blog article, Domaine Selosse: An Exceptional Grower Champagne for more information!