In 1919, the Champagne 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 winegrowing.
With this in mind, a couple of well-known champagne merchants, Mr and Mrs Puisard, decided to hand down their estate; substantially wealthy, Louise Eugenie and Jules Arthur were childless; They bequeathed their capital, together with buildings, cellars and land under a single condition, the opening of a school in Avize. A legacy which, as of 1919, brought forth Avize Winemaking School, according to their wishes.
The students came there for a 6-month-period, and learned to graft and prune the vines, drive the horse… then they went back to the vineyards. In 1927, the School was officially set up by the Government; it was the start of an impressive growth.
Now, the School has a significant place in the champenois environment: it trains more than 80% of the winegrowers-to-be in Champagne; they are taught innovative know-how and techniques. State-of-the-art practices are implemented, especially thanks to CIVC as they study there miscellaneous protocols. Avize winegrowing school has now become a pioneer for the making of champagne wines.