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BD Schmitt, Frei.Körper.Kultur Rot 2018

Purple-red blend of Dornfelder and Portugieser, packed with brambly fruits, blackcurrants, sloes and blackberries, very juicy, almost mouth-watering finish.

Origin: Rheinhessen, Germany

Grapes: Merlot, Spätburgunder, Portugieser and Dornfelder

ABV: 13%

Producer Profile

Bianka and Daniel Schmitt are two talented young winemakers making biodynamic wine “just from grapes” in the Rheinhessen region of Germany. The wines are pure and fresh, full of personality and life. They are farming with an attention to detail and respect for nature in an area known for quite the opposite. The results speak for themselves, with each and every release redefining what is possible from this undoubtedly great terroir.

Grape Profile

Dornfelder is a dark-skinned variety of grape of German origin used for red wine. It was created by August Herold (1902–1973) at the grape breeding institute in Weinsberg in the Württemberg region in 1955. Herold crossed the grape varieties Helfensteiner and Heroldrebe, the latter which bears his name, to create Dornfelder. Higher-quality Dornfelder wines are velvety textured, slightly floral, often show flavours of plums, blackberries or cherries, and are typically oaked. Sometimes the wines have a hint of sweetness.

Blauer Portugieser is a red Austrian, Slovenian wine and German wine grape found primarily in the Rheinhessen, Pfalz and wine regions of Lower Austria and Slovenia. It is also one of the permitted grapes in the Hungarian wine Egri Bikavér (Bull's blood).

Region Profile

The Rheinhessen is one of the driest of all German regions. And Wonnegau belongs to the sunniest and driest part of the Rheinhessen. Harvest typically starts in the middle of September and ends at the beginning of November. The most important vineyards of called Frauenberg and Goldberg, where very large limestone pieces form a bedrock under 30-40 cm of loess and clay. 16 hectares are spread over numerous parcels in three different villages: Florsheim-Dalsheim; Monsheim and Kriegsheim. The maximum elevation of the vineyard in 230 m above sea level.


"We've walked this path together since 2012. Whether it’s tending the vineyards, guiding the grapes along their journey, presenting the finished results, or just generally thinking and living all things wine — we believe we make a near ideal pairing. Our efforts so far have produced healthy vineyards and sustainable wines, and earned us many friends and companions new and old along the way. Our goal? To create grand wines as naturally as possible that embody the true balance between man and nature. Wines that reflect our personalities as well as our creativity."


• Manual harvest, fruit destemmed
• After harvest free-run juice is separated, and grapes remain on the skin for 4 weeks.
• After this period the grapes are pressed.
• Indigenous yeasts
• Spontaneous, ambient ferment
• Matured in 4400L, 55-year-old barrel
• Malolactic fermentation
• No filtration, no fining
• Minimal added sulphur

Suggested Food:

Goulash, hearty stews, pasta dishes, lasagna, pizza

Try it with:

Traditional Beef Goulash by Carolina Gelen (on Food52)

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