The Growers > Weingut Weigand
The best thing that ever happened to Andi Weigand was to be turned down for a job in a bank. He decided to make wine instead, and after an apprenticeship and work experience and various high-profile estates including Ziereisen he revitalised the small family holdings and began to make very exciting wines. His 8 hectares include some of the best vineyards in Iphofen, where soils of gypsum keuper give citrus-laden wines with a powerful minerality. He works organically, with minimal intervention in the cellar, fermenting spontaneously in old wooden casks. The range is divided into three tiers: Der Wilde, the equivalent of an estate wine, consisting of fresh wines to be drunk young, Der Franke, in a traditional Franconian bottle (see Rudolf May, above), at 1er cru level, consisting of Silvaner from his best vineyards the Kalb and Julius Echter Berg and Der Held, the grand crus, made from grapes from very old vines in the best parcels.