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CONDITIONS GENERALES DE VENTES 2010 FRANCO PARTICULIER

TARIF 2010 TTC PORT PAYÉ POUR 36 BOUTEILLES LIVRAISON UNIQUEMENT EN France.

Tous les prix de ce tarif s'entendent Franco de port TTC pour 36 bouteilles au minimum.
Supplément de 14 € pour 12 ou 24 bouteilles.
Supplément de 16 € pour l'expédition de 6 bouteilles.
Les expéditions se font en cartons de 6 et 12 bouteilles, avec possibilité de panachage entre vins et eaux-de-vie.
Nous acceptons les bons de transport SNCF. Le bénéficiaire du bon de transport et l'adresse du destinataire doivent être identiques sous peine de refus. Dans ce cas, l'expédition se fait en port dû et vous déduirez 1 € par bouteille.
Gare de départ : Colmar
Dans votre intérêt, nous vous conseillons de vérifier nos colis en présence du livreur et de faire immédiatement les réserves qui s'imposent en cas d'avarie ou de litige.
Paiement par chèque ou carte bancaire à la commande ou à réception de la facture sauf pour nouveau client paiement par chèque ou carte bancaire obligatoire à la commande.
Nos marchandises demeurent notre entière propriété jusqu'à paiement intégral de la facture.
La maison se réserve le droit de remplacer tout millésime épuisé par le millésime suivant.

REMISES QUANTITATIVES
plus de 72 et jusqu'à 107 bouteilles : 2%
plus de 108 et jusqu'à 252 bouteilles : 3%
plus de 252 et jusqu'à 504 bouteilles : 5%
plus de 504 bouteilles : 7%

 

The Winemaking Process

 

White wines :
Varieties : Sylvaner - Pinot Blanc - Riesling - Pinot Gris - Muscat - Gewurztraminer
 
The grape harvest is carried out manually. After being selected on the vine, the grapes are placed whole and uncrushed into the pneumatic press. No damaging trituration takes place before pressing, which prevents oxidation of the juice and extraction of the bitter substances. The pressing is carried out slowly and gently. Fermentation begins with the indigenous yeasts and takes place at a low temperature. After fermentation, the wines are drawn off then matured on fine lees for 4 months. In the spring, the wines are filtered, then bottled in the course of the summer.
 

The bottling

 

Red wines :
Variety : Pinot Noir
 
The grape harvest is carried out manually. Strict selection to eliminate rotten berries takes place on the vine. The grapes are de-stalked. Maceration and fermentation of the harvested grapes takes between 8 and 15 days depending on the year and the vintage. Fermentation temperature does not exceed 25 °C. After pressing, the wines are matured in wooden casks until bottled. Fining is carried out during the maturing process to bring clarification.
 

The maturing of the red wines

 

Sparkling wine :
Varieties : 
Crémant Blanc : Blending with several grape varieties : Pinot Blanc, Pinot Auxerrois, Chardonnay
Crémant Rosé : 100 % Pinot Noir
 
Traditionally produced sparkling wine. The grapes are harvested when they have reached an optimal level of sugar content and acidity, in order to provide fresh wines able to produce bubbles. The harvests are carried out manually and the grapes are strictly selected on the vine.
Rotten berries and withered grapes are removed. The grapes are placed whole into the pneumatic press, where gentle pressure is exerted. The best juices are selected for bubble production. These juices are fermented at a low temperature.
After maturing for 3 months on fine lees, the wines are clarified, assembled and drawn. The second fermentation in the bottle, where the bubbles form, takes place at a very low temperature of 11°C in order to ensure fine, lasting bubbles. Then the bottles are placed in storage for the ageing process.
This allows a slow exchange of flavour between the yeasts and the wine. After ageing for 24 months (Blanc) and 12 months (Rosé) on a lath the bottles are shaken to allow the sediment to descend to the bottle neck, then they are opened. The sediment is then removed, without the wine leaving the bottle. A small amount of "liqueur" gives personality to the vintage.
 
The disgorgement

 

Late Harvest and Noble Grape Selection
 
 
The Charles Baur Estate only produces Late Harvest and Noble Grape Selection wines with the Gewurztraminer grape variety.

Harvest is carried out for the wines in November, when the extremely mature grapes have been attacked by the fungus Botrytis Cinerea, known as “pourriture noble”(noble rot). The morning mists favour the development of this fungus. The last rays of the autumn sun, the north wind and the first cold spells of winter cause desiccation of the berries attacked by the fungus, and the juices increase in sugar and flavour. The late harvests are gathered at a natural level of 16.5 degrees. After fermentation, these wines reach an alcohol level of 13.5° with 50 g of non-fermented sugar. The Selection of Noble Grapes involves strict selection of the most overly matured berries. They are gathered at a natural level of 19 degrees. After fermentation, these wines reach an alcohol level of 13.5 to 14° with 80 to 90 g of residual sugar. These wines are only bottled after 1 year of maturing.
 

Gewurztraminer covered with botrytis
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