Hugel is a family operation that has been making wines since 1639; production is currently managed by the eleventh and twelfth generations, in the form of Jean-Philippe, Marc and Étienne, who endeavour to uphold the Hugel style developed by their ancestors. Their activities are divided between a wine merchant business and production in their own name, from the 26 hectare vineyard, located entirely in Riquewihr in the most prestigious crus and planted with traditional varieties in the following proportions: 40% Riesling, 40% Gewurztraminer, 15% (Tokay) Pinot Gris and 5% Pinot Noir. The oldest vines (around 60 years old) are from the family nursery. Hugel produces wine with rigorous respect for the environment: no fertilizers, very low yields, and green harvests at the end of July. The wine merchant activity is supplied solely by the purchase of grapes, from 115 hectares that are managed by growers under contract. All of the harvests are manual and will remain so. Hugel produces 110,000 cases of wine every year, 85% of which are exported. In order to preserve the wines' freshness and character, Hugel starts bottling in the spring. The Jubilee, VT and SGN cuvées are only produced in the best years, from the Domaine Viticole Hugel's Grands Crus vines. It is largely the Hugel family who have instigated the revival of this kind of wine. ssert wines in the world. Furthermore they have an almost unlimited longevity.

This Riesling Sélections de Grains Nobles is quite simply the pride of this domaine. The cuvée is only produced about twice a decade and it is a singular, vivid expression of its terroir. If the family, quite rightly, boasts about this cuvée it’s because Riesling is an exceptionally demanding, late grape variety. Ensuring the growth of noble rot – a beneficial form of the grey fungus Botyris Cinerea – is a notoriously difficult enterprise. This Riesling has a bright acidity which softens its saccharine sweetness; it is soft and velvety with a lively character and true finesse. It can be left to age for a good 20 years in the cellar.