• Crafts

  • Recoltant manipulant

  • Flushed barrels

  • Oxidative style

  • Rarity

Jacques Selosse Champagne Grand Cru Substance Blanc de Blancs




Details of wine

New barriques of 228 liters are used for fermentation , made ??of oak from the center of France or the Vosges. The wood has undergone a drying in the open air at least 18 months before being subjected to a light toasting. The flow of wine in these barrels is 12 months and shall periodically batonnage to promote uniform ripening. In June the following year the assembly will proceed according to the method "Solera", then bottled. The aging in the bottle lasts at least 6 years during which the bottles are moved four times. Since this particular wine has first gone through a period in contact with air during aging in barrels and was then imprisoned in the bottle, it should "reopen" leaving him breathe before you can fully appreciate.



Giallo dorato brillante.


Rivela sentori molto complessi di frutta candita, di spezie orientali, di frutta secca e di miele.


Sorprende con una struttura originale. Ampia spalla acida e bella trama minerale. Chiude abbastanza persistente su note armoniche di fiori e frutta secca.



ALCOL 12.50
FORMAT 0,75 L Standard



LOCATION Avize (France)
REFINEMENT L'invecchiamento in bottiglia dura almeno 6 anni durante i quali le bottiglie vengono spostate quattro volte. Poiché questo particolare vino ha dapprima vissuto un periodo a contatto con l'aria durante la maturazione nelle barrique e poi è stato rinchiuso in bottiglia, è opportuno "riaprirlo" lasciandolo respirare prima di poterlo apprezzare al meglio.
WINEMAKING Per la fermentazione vengono utilizzate barrique nuove da 228 litri, costruite con legno di rovere merrain proveniente dal centro della Francia o dai Vosgi. Il legno ha subito un essiccamento all'aria aperta di almeno 18 mesi prima di essere sottoposto a una tostatura leggera (lunga e penetrante). Il passaggio del vino in queste botti dura 12 mesi e si procede periodicamente al batonnage (rimessaggio) per favorire una maturazione uniforme. Nel mese di giugno dell'anno seguente si procede all'assemblaggio secondo il metodo "Solera", quindi all'imbottigliamento.
PERLAGE Perlage fine.



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Name: Jacques Selosse
Start-up year: 1950
Cultivated hectares: 15
Address: Avize (France)
Web Site: www.selosse-lesavises.com

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.