Who makes it
Bestheim makes approximately 13 million bottles each year and exports 25% of its production to over 40 countries. It is Alsace's largest wine cooperative. In a wine cooperative, participating winegrowers bring grapes to shared facilities, and the wines are released under one producer name.
In 2024, Bestheim received the Vignerons Engagés label, France's first CSR and sustainable development certification for wine producers.
Where it grows
Bestheim's production is divided between Bennwihr and Westhalten. Bennwihr handles still wines, which account for 55% of total production, while Westhalten handles sparkling wines, which account for 45% of production. Crémant d'Alsace is made at Westhalten on the sparkling side.
What they make
Bestheim's range includes Pinot Gris still wine and Crémant d'Alsace Brut. The Brut Crémant uses Pinot Blanc and Auxerrois, two white grape varieties. It is vinified in stainless steel tanks without malolactic fermentation and aged for a minimum of 18 months on lees.
Lees are spent yeast cells left after fermentation, and contact with them can add creamier texture and breadlike aromas. Malolactic fermentation converts sharper malic acid into softer lactic acid. Leaving it out prevents that conversion. Disgorgement removes the yeast sediment from a bottle, and dosage is the small addition made at that stage. 6 grams of sugar are added at disgorgement.