WINES FROM THE TERROIR

These wines come from Fronholz, a very unique place, exposed to the south / southwest slopes of the hill erected in front of the first Vosges foothills. This original situation makes the terroir sunny and ventilated, producing wines with both fine and powerful aromas. Compounds of clay, quartz and silica, the soil gives the wines a remarkable saline dimension. The cuvées of this terroir are named Romain and Coline, as a wink for the next generation.

ROMAN GEWURZTRAMINER

Exuberant and initiatic
The Gewurztraminer was historically the emblematic wine of the Bader house. This vintage perpetuates the tradition. Harvested in light over-ripening, it offers an intense, fine and complex nose of grapefruit, bergamot, rose, quince paste … The palate, in a sensation of aromatic fullness, opens itself on a great sweetness. Then, the balance in the mouth is restored with a fine saline tension and a long persistence. The terroir offers this wine a remarkable balance, carried by both finesse and concentration.
You can serve as an aperitif, with a foie gras, a blue cheese, a fruit dessert or alone at the end of the meal
To guard: 12 to 15 years

PINOT GRIS COLINE

Dry and racy
Fruit of a personal and identity journey, this vintage wishes to include Pinot Gris among the great dry white wines of the terroir. The nose of a beautiful intensity offers smoky notes of wheat, yellow fruits and a mineral touch. After a slightly pointed attack, the palate loosens quickly to give way to a powerful and warm structure, carried by a ripe acidity and a delicate salinity.
On a smoked salmon, poultry and creamed white meats, or dry cheeses, it offers you fine moments of gastronomy.
To guard: 12 to 15 years

The summit part of Fronholz is distinguished from its middle part. The sands are more present there, the soil gets thinner and its mineral fraction is reinforced. This place is named Rennenberg. In its south exposed part, we grow a Riesling vine planted in 1946.

ROMAN RIESLING

Dry and slender
The nose opens with notes of beeswax and lemon then slowly loosens on a frank smoked minerality. The palate reveals a fine, precise and mineral riesling. Its vertical structure is sustained by a delicate and saline acidity.
Like the great Riesling, it goes well with the most noble crustaceans, oily fish, raw fish, poultry and creamed white meats.
To guard: 10 to 15 years