In 1980 Anselme Selosse takes over the company of his father Jacques Selosse with the precious help of his wife Corinne. The company owns about 7 acres, most of which are of Chardonnay Grand Cru in the towns of Avize, Cramant and Oger, a vineyard of Pinot Noir Grand Cru to Aÿ and a Ambonnay. 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 flow. The plants are kept low with a yield of less than 2/3 of the average yield in Champagne. The immune system of the vineyard are stressed in a natural way, without the use of chemical treatments. After the traditional pressing, the must is placed in barrels for fermentation, which starts without the addition of selected yeasts and occurs with batonnage weekly during the winter period and monthly during the summer. This process continues naturally without any intervention and sometimes lasts until July. The malolactic fermentation is contained, the natural acidity of the wine is not countered as fertilizers do not contain potassium minerals and is never made any kind of filtering. 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. For this is not using selected yeasts during fermentation and prefers pure fructose grape for dosage at the time of disgorgement. These two peculiarities, belonging 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.