Domaine Jacques Selosse’s roughly 8.3 hectares of vines are planted across 54 parcels in some of Champagne’s most revered Grand Cru terroirs, dominated by Chardonnay with a smaller footprint of Pinot Noir.

Anselme Selosse’s viticultural path began with agro‑biology in the early 1990s, moved through biodynamics in the mid‑90s, and by the early 2000s evolved into a non‑dogmatic, permaculture‑inspired philosophy that treats the vineyard ecosystem as an interconnected whole. Grass cover crops, manual ploughing (often horse‑drawn), and minimal interventions all aim to maintain living, resilient soils that express terroir with clarity.

In the cellar, Selosse vinifies each parcel separately in Burgundy barrels, using indigenous yeasts, variable malolactic fermentation, and oak lees contact to build texture and complexity. Extended vinification and aging techniques — including solera/perpetual reserve systems for wines like Substance — damp vintage variation in favor of vineyard identity. Bottles are disgorged by hand and often aged for many years before release, with very low or zero dosage in most cuvées.

This approach has made Selosse one of the most influential and respected grower Champagne producers globally, shaping how quality and terroir expression are understood and pursued in the region.