Champagne Sanger

Salon's little brother.

Key Facts

  • Sanger is the wine label of Champagne's top enology school, Avize Viti
  • Avize Viti teaches 85% of Champagne makers, including greats like Selosse and Geoffroy
  • School's origins began in 1919 with a land grant
  • World wars devastated Champagne area; students evacuated in WWII
  • After WWII, Avize Viti played a key role in revitalizing Champagne
  • Continues to be a beacon of innovation & source of best practices
  • Sanger comes from "sans-guerre" which means "without war"
  • Wines are made from vineyards granted by philanthropists
  • Students learn by assisting under close supervision

Compare to stylistically similar Blanc de Blancs

The Story

Sanger Champagne represents a journey through Champagne, both through its esteemed vineyards—70% of which are Grands Cru—as well as through Champagne’s history. Sanger Champagne is the product of the efforts of the Academy Viticampus in Avize where 85% of Champagne producers have trained since its post-WWII inception in the early 1950s.

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Originally the land was established upon a couple’s post-WWI donation in 1919 who bequeathed it under the pretense that it would become the wine school of Avize. But during the pillage of the Nazi raids of WWII, its students were forced to evacuate. Only when France regained its sovereignty, could its original students return, but this time as the teachers, and set out to revitalize the school’s missions: persist as the commander of innovation in Champagne, remain a beacon for the students of Champagne and finally, preserve tradition and culture.

They chose the name, sans guerre, or Sanger, meaning “without war” to honor their history and celebrate their future direction.

Today the school maintains production of fine Champagne on a small scale but with an unprecedented access to resources, talent being the main one. The instructors are today’s current Champagne producers while its students represent the region’s next generation. Both spend a great deal of time in the field, tending vineyards and tasting grapes, as well as in the lab doing chemical analyses to determine optimal harvest dates of all of its parcels. The school holds 10 hectares of sustainably farmed vines, whose most ancient vines date back to its initial post WWII plantings—well over 55 years old.

In the winery, modern technology balances the preservation of tradition. Fifty stainless steel tanks allow the school to vinify each of its lots separately, which maximizes blending potential. Partial malolactic fermentation—20% of the still wines go without— preserves brightness on the palate. Wines are made in an oxygen free environment to preserve freshness but longer aging in the bottle (40 months on the lees) develops complexity. After minimal dosage—keeping the wines “naked” so as not to hide them behind sugar—Sanger Champagnes remain in the winery six more months to rest so they are fully ready upon release to the market. Sanger respects time in the cellar to produce accurate, balanced and expressive Champagnes.