In Avize, there’s an unusual producer quietly shaping the future of Champagne. Sanger isn't a typical domaine: it’s the teaching winery of Avize Viti Campus, the region’s premier winemaking school. This isn’t just a place... Read More

In Avize, there’s an unusual producer quietly shaping the future of Champagne. Sanger isn't a typical domaine: it’s the teaching winery of Avize Viti Campus, the region’s premier winemaking school. This isn’t just a place where Champagne is made—it’s a place where Champagne is learned, explored, and perfected, vintage after vintage.

In the cellar, practices are right down the middle. For some of the wine, the malos are blocked. In other wines, the malos are left to proceed naturally. There is the addition of 30% reserve wines. These are techniques used to round out and enrichen the wine….but not too much.