A Quarter of a Millennium… That’s Worth Drinking To!


There are not many wine coops that can boast of having over 250 years’ history. That, however, is the case for Bestheim, a cooperative dating from 1765 in Alsace, with an incredible mosaic of vineyards, making it one of the true references when it comes to Crémant d’Alsace.

Indeed, Bestheim currently has more than 1,400 hectares of vineyards managed according to the principles of sustainable agriculture. The wines are also certified IFS (International Food Standard). In all, 500 families of vine growers work the vine hand in hand with Bestheim’s wine managers who visit them regularly to follow their work and advise them when necessary.

All parcels are geo-localized by GPS and it is thus possible to know exactly where the grapes come from. In order to respect the harvest, the coop has three pressing rooms which allow them to press the grapes closer to the harvesting site, a real qualitative asset.

Their capacity of reception and qualitative sorting is immense and this allows Bestheim each year to vinify a “style”, a “signature” and to maintain it over time.


The Brut Premium by Bestheim presents a superb cordon of bubbles, forming persistent chimneys. Its fruity, raspberry and hazelnut nose is due to 16-months horizontal aging (as opposed to 12 months for most others of the appellation). An excellent balance and remarkable aftertaste add to the freshness and smoothness due to this wine’s fine bubbles.


In 2014, BESTHEIM built a new cellar, equipped with the latest technologies and respectful of the environment. The cellar is wood barded to create an air circulation around the building and reduce the use of air conditioning. On the roof are also 55 m2 of solar panels to reduce energy consumption. The structure is partly buried to benefit from the natural coolness of the soil, and the cellar is lit by natural light from large side windows.

It is the combination of all these elements and efforts that have enabled Bestheim to become a sustainable company with one of the industry’s smallest carbon footprints.

Hall 1, Stand BC112