Viticulture follows biodynamic principles, with vines grown on calcareous soils, high densities and manual harvesting at full ripeness.
The must is fermented exclusively in used Burgundian barriques, with indigenous yeasts and minimal sulfites. No fining or filtration is required before the secondary fermentation.
As per Selosse tradition, no maceration is practiced on the skins: only free-run must fermented in wood to enhance purity and finesse.
After the alcoholic and malolactic fermentation, often spontaneous, the wine ages in barriques and foudres for at least 36 months on the lees before dégorgement.
Further bottle aging follows. For the 2009 vintage, the overall aging period exceeded 4 years.
Avize - Champagne /Cote des Blancs, France
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