The Hunawihr Wine Cellar is located in the heart of Alsace, a few kilometers north of Colmar, in one of the most prestigious and historically rich French wine regions. The estate extends over precious soils of predominantly limestone matrix, with vineyards in the municipalities of Hunawihr, Ribeauvillé and Riquewihr. The area is blessed with a perfect climate for the vine. The Vosges massif blocks the perturbations coming from the west, guaranteeing a mild, sunny climate with very low rainfall. The soils are heterogeneous and all very suitable, consisting of a mix of granite, schist, limestone and clays. Thanks to vineyards of extraordinary value, La Cave follows a philosophy of enhancing the terroir, vinifying the grapes of the various parcels separately, to highlight their distinctive character. Thus was born a complete and varied range of wines, capable of giving an authentic voice to the facets of the territory. It is a vineyard that has more than 900 years of history. The first evidence of the vineyards of Hunawihr dates back to 1123 and in the following centuries viticulture continued to be a fundamental element of the region. At the end of the Second World War, the Alsatian vineyard was devastated and in a state of neglect. Small producers struggled to recover on their own. In 1954 the vignerons of Hunawihr decided to try to cope with the crisis situation, pooling their forces to make wine and sell their wines together. Thus began a period of intense work to restore splendor to the vineyards and build the building of the Cave. The first Coopérative in Alsace and the third in France was born.

After more than 50 years of serious and meticulous work, the Cave Vinicole de Hunawihr is known as one of the best brands in the region. Today the Cave manages about 200 hectares, 12 of which are dedicated to Crémant d'Alsace, 13 in the AOC Grands Crus d'Alsace, in the terroirs of Rosacker, Froehn, Sporen, Schoenenbourg, Osterberg and the rest in the Hunawihr, Riquewihr area and Zellenberg. The harvests take place with selection in the vineyard of the best, richest, healthiest and ripest bunches. The soft pressing is followed by fermentation in stainless steel tanks, divided by vine and by single parcel. Each wine then follows the most suitable refinement path to enhance its best characteristics and to express all its aromatic potential. In general, Alsatian wines need at least 12-18 months after harvest to reach expressive maturity. The range of wines includes “Les vins traditions Réserve”, fresh and fruity; “Les vins de terroirs Lieux-dits, Vieilles Vignes”, which arise from selected plots; “Les Grands Crus d'Alsace”, which represent the qualitative apex of the AOC Alsace appellation; “Les Crémants d'Alsace” and finally “Les Vendanges Tardives et Sélection de Grains Nobles”, sweet wines of extraordinary charm.