Andi Weigand

Andi Weigand was introduced to us by way of our amazing Franken natural winemakers, 2Naturkinder. Andi’s father was the first to make wine in his family. Andi took over the winemaking duties from his dad in 2015, and in 2018 decided to make the conversion to organics and natural winemaking. He says his father, unusually for the area and his generation, was very supportive of his desire to go in this direction. He now works as a team with his father, directing all the winemaking decisions. His vineyards are located on the Iphöfer Kronsberg, a slope that features Keuper soil. He uses an 80 year old basket press and very large wooden barrels. He makes all his wines without the use of fining or filtration, and never adds any sulfur. 

White — Back to the top

Certified Organic vineyard

Age of Vines: 45 years

Yields: 30 hl/ha

Soil: Keuper (marl and limestone)

Varieties: Silvaner (20%), Müller-Thurgau (20%), Riesling (10%), Scheurebe (20%), Bacchus (20%), Weissburgunder (10%)

Vinification Method: Grapes are hand harvested, then direct pressed to 10 year old 1250 liter barrels with an 80 year old basket press. Juice ferments spontaneously and is left for 10 more months on the full lees in barrel. The wine is bottled unfined, unfiltered, and with zero addition of sulfur. 

 


Silvaner — Back to the top

Andi points out the Silvaner is the most important grape variety in Franken. He says it is a labor of love to give this amazing grape variety as much respect as it deserves by making this wine from old vines planted on the amazing Keuper soil.

Certified organic vineyard

Age of Vines: 40 years old

Yields: 30 hl/ha

Soil: Keuper soil (marl and limestone)

Varieties: Silvaner

Vinification Method: Grapes are hand harvested, then direct pressed to 20 year old 1250 liter barrels with an 80 year old basket press. Juice ferments spontaneously and is left for 24 more months on the full lees in barrel. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.