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 full of funkiness.”

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. 

Personality: a beautiful, savvy synergy of the grapes used! Müller-Thurgau brings spice and drinkability, Scheurebe fruitiness, Bacchus its intense aromatics, and Silvaner some body-ody-ody…
 
aka Muller Thurgau, a traditional Central-European grape that can over-produce wildly when in greedy hands, but that’s definitely not the case with Andi and their old family vineyards here. In Andi’s own words: “Maybe the oldest Müller-Thurgau you can drink – 60 years old vines. Something really special for us! MTH at its best. Beautiful vineyard with an impressively high density of plantation, 10.000 vines/hectare.”

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), certified 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. 

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.