Jacques Selosse

Anselme Selosse took over his father Jacques’ domaine in 1974 and applied the methods of white Burgundy to Champagne — barrel fermentation, long lees-aging, precise work in the vineyard. In 1994 he was named best French winemaker by Gault-Millau.

His single-village Lieux-Dits and solera-based Substance have defined modern terroir-led Champagne. His son Guillaume continues the house today.