20213041_WGDE2021_ENGL

RHEINHESSEN | A PORTRAIT OF THE REGION
xxxx
she says. Their wines are unfiltered and are
either bottled without or minimal sulphur
dioxide of 15mg/l. They have to be “clean
and without faults”, Bianka says, noting
that this is their top priority. They don’t
want to make wines that are inaccessible,
overthought and iconoclastic, no “they
should be as clear as possible.” Their series
of eminently gluggable “Frei.Körper.
Kultur“ wines was especially developed
for the German market, yet 95% of the
wines are exported and shipped to 35
countries. Germany is still a country of
natural wine sceptics. “There is a lot of
headwind here,” Bianka says. When she
attended the oenological college in Alzey,
she only met winemakers who worked
conventionally. She remembers the
indulgent smiles she had to endure for
“doing things differently.” Initially the
same was true in their village, “but by now,
the other winemakers see that what we do
actually works.” The Schmitts believe in
their methods and philosophy. Next year
they will move to the outskirts of
Flörsheim-Dalsheim where they plan to
have a Vinothek with a dining area for
guest chefs and events – all in the name of
biodynamics. “We want to introduce a
different kind of culture and live more slowly
and consciously,” Bianka Schmitt says.
INFO
To ensure optimal development of
their wines, Weingut Schmitt counts
on extended skin contact
Read more about this author in our Tasting
Panel chapter on page 12.
Two estates, one couple and a common path: H. O. Spanier (Weingut
Battenfeld-Spanier) and Caroline Spanier-Gillot (Weingut Kühling-Gillot)
have farmed according to biodynamic principles for 15 years
503