Champagne Substance – Deg. ’05 Jacques Selosse

The Champagne Substance is an unforgettable bubble produced by Jacques Selosse in the Grand Cru of Avize with Chardonnay grapes from plants over 50 years old, grown naturally. The harvest is manual and in the vineyard, as in the cellar, human intervention is reduced to a minimum. Fermentation occurs spontaneously in barriques with indigenous yeasts and weekly batonnage. At the time of disgorgement, the dosage is due exclusively to the grape must. The gem is that these grapes are the result of an assembly of base wines that refine according to the Solera Method. Champagne Substance is rich on the nose, a concentrate of dried fruit and sweet spices, honey and blond tobacco. In the mouth it caresses you, it is fresh and enveloping, soft and tasty, very long. Substance is worth trying with a scallop carpaccio.

Producer: Jacques Selosse

Champagne Substance – Deg. ’05

️ Avize, Champagne, France

Jacques Selosse

Chardonnay

N.M.

️  12.5%

Bubbles

The grapes come from plants over 50 years old within the Grand Cru of Avize, they are harvested manually. The winery’s philosophy involves minimal human intervention in the vineyard as in the cellar, and so the fermentation is spontaneous in barriques from indigenous yeasts with weekly batonnage. At disgorgement the dosage is given by the use of grape must. The gem is that the base wines used for this magnificent champagne are in turn refined using the Solera Method, giving a unique result.

Hints of honey and toasted almonds, dried fruit and sweet spices, and hints of blond tobacco!!

Refined and enveloping, soft and savory, fresh and very long

Serving temperature 8°-10°

Scallop carpaccio

Twenty years after disgorgement and still hearing it pawing is a joy for the palate!!

See all products of Selosse

Avize, Champagne

Jacques Selosse is a cult producer in Champagne, the Top of the Top. A name that grows bigger and bigger every year thanks to its unparalleled style and attention (the real one) for the environment, which is then reflected on the end customer.

The company consists of only 7 hectares, with natural and biodynamic agriculture, but included in some of the best Grand Crus in all of Champagne between Avize, Cramant, Oger , Ay and Ambonnay, elective homelands, the latter two, of Pinot Noir.

Jacques and his son Anselme began making wine independently from the family grapes in 1974, once given to the few large Maisons throughout the region, starting to develop a style that quickly became a reference model for many vignerons.

In the vineyard any form of chemistry is repudiated while in the cellar the alcoholic and malolactic fermentations occur spontaneously with only native yeasts and the liqueur d’expedition is practically made from grape must.