Jacques Selosse Champagne Grand Cru Blanc de Blancs Substance Brut
New 228-litre barrels made of merrain oak from central France or the Vosges are used for fermentation. The wood is air-dried for at least 18 months before being lightly toasted (long and penetrating). The wine's passage in these barrels lasts 12 months and batonnage (storage) is carried out periodically to encourage uniform maturation. In June of the following year, the wine is blended according to the 'Solera' method and then bottled. Bottle ageing lasts at least 6 years during which the bottles are moved four times. Since this particular wine first experienced a period of contact with the air during maturation in the barriques and then was locked in the bottle, it should be 'reopened' and allowed to breathe before it can be fully appreciated.