About Andi Weigand
Andi Weigand is a second-generation natural winemaker in Iphofen, Franken, working the vineyards his father Werner first planted in 1990. Andi took over the estate around 2015 and, by 2018, had converted the roughly 10-hectare property to organic and biodynamic-inspired farming certified under Naturland guidelines — making it the only biodynamically-farmed estate among Iphofen's 25 wineries. Vines up to 55 years old grow in the Keuper marl, limestone and gypsum soils of the Iphöfer Kronsberg. In the cellar Andi favors an 80-year-old basket press, large old wooden barrels and Georgian qvevri amphorae over stainless steel, fermenting spontaneously with wild yeasts and bottling most cuvées without added sulfur, fining or filtration. The result is a range of vivid, mineral-driven Franconian whites — Silvaner, Müller-Thurgau, Scheurebe and orange wines — built on hands-on, low-intervention craft rather than technique.
Who Is This For?
For natural wine drinkers who want vivid, additive-free German whites with real mineral tension and a hands-on, family-farm story behind them.
Wines of Andi Weigand
No cuvées registered yet.
Frequently Asked Questions
- Is Andi Weigand's estate certified organic or biodynamic?
- Yes. The roughly 10-hectare estate is certified under Naturland's ecological standards and is farmed with biodynamic-inspired methods — it is the only biodynamically-farmed winery among Iphofen's 25 estates.
- What is Andi Weigand's winemaking philosophy?
- Minimal intervention: hand-harvested fruit, spontaneous fermentation with wild yeasts, aging in old wooden barrels and qvevri amphorae, and bottling most wines without added sulfur, fining, or filtration.
- How did Andi Weigand take over the family winery?
- His father Werner founded the estate in 1990. Andi took over around 2015 and completed the conversion to organic and natural winemaking by 2018.
- What grape varieties does Andi Weigand work with?
- Mostly Franconian white varieties — Silvaner, Müller-Thurgau, and Scheurebe — grown on old vines up to 55 years old in Keuper soils, alongside orange wines and limited red bottlings.
- Do Andi Weigand's wines pair well with Japanese cuisine?
- Yes — their bright acidity and mineral purity make them natural partners for sashimi, grilled white fish, and lightly seasoned vegetable dishes.