Back in the 1970s, Anselme Selosse’s ideas that profound Champagne begins with great fruit and organic viticulture was necessary to display terroir were revolutionary; today, the Selosse name is synonymous with superior bubbles, all fermented with native yeasts in wood barrels and left on lees for extended periods of time. The Rosé is mineral-driven and crisp, crafted mainly from Chardonnay and a bit of Pinot Noir from Ambonnay. Extraordinary.