Andi Weigand represents the exciting new wave of natural winemakers redefining German wine. Based in the small town of Iphofen in Franconia (Franken), Andi works with traditional grape varieties like Silvaner and Müller-Thurgau, but vinifies them in bold, non-traditional ways — with zero additives, no filtering or fining, and a deep respect for nature.

Andi took over the winemaking from his father in 2015, becoming the second generation in his family to work the vines. Unusually for the region, his father supported his vision for chemical-free, organic farming and natural winemaking. In 2018, the Weigand family officially converted their 9.5 hectares of vineyards to organic practices. Since then, Andi has become a leading figure in Franconia's small but growing natural wine scene.

The vineyards are located on the famous Iphöfer Kronsberg, a slope known for its Keuper soils — a mix of clay and limestone marl that gives structure and salinity to the wines without pushing alcohol levels too high. Andi strategically farms on the lower and side slopes of the hill to avoid excessive sun exposure, aiming for freshness and balance in the wines despite climate shifts.

From the vine to the bottle, Andi is all about minimal intervention. All grapes are hand-harvested, all fermentations are spontaneous, and no sulfur is added at any stage. He presses his grapes with an 80-year-old basket press, and ages the wines in large traditional German oak barrels. Some cuvées, like his “Amphora”, are fermented and aged in qvevri — large Georgian clay vessels buried in the ground, showing Andi’s interest in both innovation and ancient winemaking techniques.

His wines are joyful, vibrant, and unpretentious. From his skin-contact whites and juicy, glou-glou reds to his refreshing blends like “White”, the focus is always on drinkability and expression of terroir. With bold label designs and bold ideas, Andi’s wines are as fun as they are thoughtful.

Looking ahead, Andi is taking the first steps toward biodynamic farming, continuing to care deeply for his old vines and biodiversity in the vineyard. His clear goal is to make wines that reflect the land, the vintage, and his own personality — pure fermented grape juice with soul.