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.

The wines