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Marcel Hugg





Whoever really wants to get to know Alsace, should stop by the medieval town of Bergheim. Situated on the wine route at the foot of Haut-Koenigsbourg, in the heart of Alsace’s wine country. Faithful to family tradition since 1760, the Hugg family has spread its reputation for fine Wines to the four corners of the earth. The company is proudly devoted to the art of producing fine wines and takes pleasure in passing on to wine and food tradition of Alsace. Marcel Hugg’s vineyards cover more than 10 hectares of vines in a region especially favored by nature. The family vineyards include some of the highly acclaimed sites in Alsace: “Goldesch”, “Rotenberg” respectively, Riesling and Gewürztraminer and the Grand Cru “Altenberg de Bergheim”, producing rich and full bodies Riesling, Pinot Gris and Gewürztraminer. While traditional methods of winemaking have been rigorously maintained, the Hugg family also use the most up to date equipment. This marriage of old and new enables the Hugg family to offer a prestigious marriage of fine wines in the tradition of Alsace AOC.

Our Wines

Crémant d'Alsace Brut


34% Chardonnay, 33% Pinot Blanc, 33% Pinot Noir. Méthode Champenoise with daily rotations sur lattes.

Crémant d'Alsace Brut Rosé


100% Pinot Noir. Méthode Champenoise. Aged for 2 years.

Pinot Blanc


100% Pinot Blanc. From the hills around Bergheim in Alsace.

Riesling Réserve, 'Saint Jean'


100% Riesling. From the hills around Bergheim in Alsace.

Riesling Grand Cru 'Altenberg de Bergheim'


100% Riesling from the estate owned Grand Cru ‘Altenberg de Bergheim’ vineyard. The dominant soil of this area is clay and limestone, 30-50 years old vines. Aged on lees in combination of used oak barrels and stainless still vats.

Gewürztraminer, 'Réserve des Chevaliers'


100% Gewurztraminer. From the hills around Bergheim in Alsace.

Pinot Noir Rosé


100 % Pinot Noir from various hillsides around the village of Bergheim, grown on predominantly clay and limestone soil. Hand-picked in early October, short maceration after sorting, gentle press followed by fermentation in stainless steel tanks. Aged in tank on fine lees.

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