The history of Sanger is one very close to the hearts of most Champagne vigernons. In 1919, the region was devastated : vineyards and winegrowers had been wiped out, the former by a plague coming from the United States called phylloxera, the latter by World War I. To rebuild this regional heritage, there seemed to be only one solution: training new generations to wine making and growing. With this attitude, two well known champagne merchants, Mr and Mrs Puisard, opened a wine making school in Avize. To this day, the students here learn to produce Champagne from vine to bottle, starting in the vineyards and ending with Sanger; wines made with their cellar masters, in a multitude of classic styles.
The Avize wine making school has become a pioneer of Champagne production, responsible for training more than 80% of the regions winemakers and growers. Dedicated to quality, and working from some of the finest Grand Cru and Premier Cru sites, these are not the Champagne’s of amateaur students. They are concise and elegant, holding their own against the larger brands (whose winemakers learnt their craft in the Sangercellars).