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
Andi on this wine: “the welcome drink into our world of wine – blend of typical Franconian grape varieties that is fresh, juicy and free-spirited.”
Vineyard: 45 years old vines on Keuper soil (marl and limestone). Certified Organic
Varieties: Silvaner (20%), Müller-Thurgau (20%), Riesling (10%), Scheurebe (20%), Bacchus (20%), Weissburgunder (10%)
Making of: 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 barrels. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Personality: a succulent blend of all the different varieties that Andi works with, enjoying the balance of their different characters. A touch of smoke, tropical fruit, citrus, roundness, this one definitely has a lot of love to share.
Silvaner — Back to the top
Andi on this wine: “Silvaner is the most important grape variety in Franken and it is a labor of love to give this amazing grape variety as much respect as it deserves by making wine from old vines planted on the amazing Keuper soil. A love that I dream of sharin’, like A$AP Rocky in his famous hit.”
Vineyard: 50+ years old vines on Keuper soil (marl and limestone), certified organic
Grapes: Silvaner
Making of: 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 months on the full lees in barrels. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Personality: an old school and really interesting interpretation of Silvaner, showing how deep and compelling can this variety get.
Pet-Nat — Back to the top
Vineyard: Keuper (marl and limestone), the average age of the vineyards is 45 years
Grapes: Bacchus, Scheurebe, Müller-Thurgau, Silvaner
Making of: 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 bottled while still fermenting, to finish as a pet-nat. Unfined, unfiltered, and with zero addition of sulfur.

Vineyard: 60+ years old vines on Keuper soil (marl and limestone), certified organic
Grapes: Muller-Thurgau
Making of: 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 months on the full lees in barrels. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Personality: an ode to the power of old vines and underdog varieties! Smoky, peachy, crisp, zesty, hard to stop sipping on and exploring all these layers of flavor.
Rosé — Back to the top
This rosé combines the globetrotting Pinot Noir with two varieties created by crossing in Germany, Dornfelder (Helfensteiner x Heroldrebe, 1956) and Domina (Blauer Portugieser x Pinot Noir, 1927). Both these grapes give wines with intense color and distinct tannic structure when made as classical reds, so it’s interesting (and unusual) to taste them in a direct press rosé version as Andi does here.
Vineyard: 30+ years old vines on Keuper soil (marl and limestone), organic
Grapes: 30% Domina, 30% Dornfelder, 40% Pinot Noir
Making of: 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 months on the full lees in barrels. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Cider — Back to the top
Site: 100-year-old apple orchard, certified organic
Blend of unknown heirloom apple varieties
Making of: Apples are hand-harvested, then direct pressed to 10-year-old 1250 liter barrels. Juice ferments spontaneously and is bottled with a bit of residual sugar, to finish fermentation in the bottle with a light fizz. Unfined, unfiltered, undisgorged, and with zero addition of sulfur.
Personality: cloudy, fresh, lively and very, very drinkable.
Amphora Red — Back to the top
This new addition to Andi’s range was inspired by his love for the reds of Jura.
Grapes: Pinot Noir
Vineyard: 30+ years old vines on Keuper soil (marl and limestone), organic
Making of: the grapes are hand-picked and then macerated as whole bunches for 9 months in Tava clay amphora. Pressed on old basket press, bottled without fining, filtration or sulfur.
Personality: stunning! From the very first glimpse of its beautiful vivid and bright ruby color, this wine knows how to entice us. Great pinotey nose, flowery and spicy with a touch of earth and a fresh herbal finish. Elegant and balanced mouthfeel, rather light with crunch tannins and lingering red fruit that invites you for yet another sip.
Grapes: Muller Thurgau, Bacchus
Vineyard: 30+ years old vines on Keuper soil (marl and limestone), organic
Making of: the grapes are hand-picked and then macerated as whole bunches for 9 months in Tava clay amphora. Pressed on old basket press, bottled without fining, filtration or sulfur.
Personality: flowery, traminer-like nose of roses & apricots. Wonderfully drinkable, light, with balanced tannins and acidity. Cantaloupe, Meyer lemon, flavors just keep on coming!