Guillaume Selosse
Guillaume Selosse received a very special gift from his grandmother for his 18th birthday: a small plot of land in Champagne. Since then, he has worked with his father Anselme in the family business. In 2009, Guillaume launched his first champagne 'Au Dessus du Gros Mont'. This was an outright success! From that moment on, the wines of Selosse have a cult status.
The winery is located in the village of Avize, in the Côte de Blancs region. The Selosse family owns a total of 8 hectare, which are spread out over the following villages: Ambonnay Cramant, Oger, Le Mesnil-Sur-Oger, Ay and Mareuil-Sur-Aÿ. From 1990, the vineyards have been cultivated biologically and later even biodynamically. But after a few years, it turned out that this was not the way of working for Anselme, Guillaume's father. They made the transition to permaculture. This working method is based on biodiversity, ethics and a good balance between ecological sustainability and economic stability. This turned into their own wine-growing system. Anselme and Guillaume often compare themselves to nature collectors. The soil of the vineyards has characteristics of the famous Kimmeridge limestone soil. This is the ideal soil for the production of complex white wines and champagnes with a touch of minerals.
The time is approaching that Anselme will pass the baton to his son. Since his 18th birthday, Guillaume has been preparing to follow in his father's footsteps. During those years of preparation, it did not end after that first champagne, because in 2012 he released the Lagrillier cuvée. This champagne was created in collaboration with Jérôme Coessens, owner of the Lagrillier vineyard. Another extraordinary champagne! So it's clear that Guillaume is very talented and that his father doesn't have to worry about the future.
The champagnes from Guillaume's own plot are very scarce, since only 600 bottles can be produced from a single harvest. Furthermore, only 300 boxes of the Lagrillier are produced. The bottles are very popular among connoisseurs and enthusiasts and therefore difficult to get!
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