rule" of the company
"The wine is already in the grape". As soon as they arrive at
the "Hugel" premises in the heart of Riquewihr, the grapes are
classified according to precise and strict criteria of quality.
The presses are filled by gravity, not by pumping.
After slow crushing, only the first part of the juice is conserved to
merit the famous yellow label. The individuality of each grape variety
and of each level of quality is respected. Certain vintages, judged insufficiently
distinguished, are partly or wholly eliminated and sold off in bulk to
methods and ultra-modern techniques
Almost all the "Hugel" cellars are
situated below well-preserved XVIth century buildings. The cellars contain
oak casks more than one century old, including the famous STE CATERINE,
dated 1715, which is featured in the Guinness Book of Records.
Such tradition, however, does not exclude innovation : temperature control
during fermentation and robotised palletisation at bottling are also present.
Each wine is supervised by individual members of the family at every stage
of its development. After bottling, it is cellared for at least two years
on average, and is labelled just before despatch, after an ultimate quality
A brand image of
Despite its modest size, the Hugel company enjoys
a worldwide reputation.
Present in practically every great restaurant in France, almost 80% of
"Hugel" wines are exported, to more than 100 countries.
The Hugel family was elected by its peers to membership of the "PRIMUM
FAMILIAE VINI", an association of 12 family wine companies in
the major wine producing regions of the world.
It is also a member of the Henokiens,
an international association of family businesses that are all more than
two hundred years old.