Georg Jensen - INDULGENCE Champagne Sabre
Hold the champagne or sparkling wine bottle at an angle of about 20 degrees and move the sabre in a flowing motion over the body of the bottle towards the neck. When the blade strikes the bead of the bottle head from below, the head of the champagne bottle is knocked off with the bead and the cork. A fantastic way to celebrate something!

The skilled sabreur opens the bottle with only a slight loss of the sparkling wine. However, we recommend letting some of the contents run out to remove any glass fragments at the neck of the bottle. In addition, the first glass poured should be checked for small glass splinters.

The blade is blunt because the bottle is not opened by its sharpness but by the impact of the sabre.

Please note: Keep the sabre and the chipped neck of the bottle out of reach of children and animals, handle bottles and shards with care and never out of the bottle.