In 1980 Anselme Selosse became the manager of his father's business Jacques Selosse, with the precious help of his wife Coninne. The company owns around 7 hectares, mostly Chardonnay Grand Cru, in the villages of Avize, Cramant and Oger, a Pinot Noir Grand Cru vineyard in Aÿ and one in Ambonnay. The total annual production is around 45,000 bottles and every two year the soil is enriched with an organic compound aiming at valuing the terroir.
Anselme and his son Guillame work the land every spring and autumn so that the soil becomes lighter and to the water. Vines cannot develop in height and their production is 2/3 of the average production in Champagne. The immunitary defences of the vines are helped naturally and no chemical is used.
After the traditional pressing, the must is put in barrique barrels for the fermentation, starting without yeasts and developing with weekly batonnage during winter and monthly during the summertime. The process goes on naturally and sometimes it only ends in July. The malolactic fermentation is not so important, because wine natural acidity is not refused, since fertilizers are free of mineral potassium and no filtration is carried out.
Anselme Selosse claims that he doen not standardize the taste, but to narrate his vineyards' history, respecting their vocation as well as their soil. That is the reason why he does not use selected yeasts during fermentation: he prefers pure fructose to carry out the dosage when disgorging. These two features combined lead to Champagne Jacques Selosse and exalt the taste of the vines parcel, where grapes reached their maturiry.