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, at 1er cru level, consisting of Silvaner from his best vineyards – the Kalb and Julius Echter Berg; and Der Held, the grand cru, made from grapes from very old vines in the best parcels.