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Behind the Vines: Meet Andi Weigand 

Welcome to #BehindtheVines, a series that profiles one producer from Bordeaux or Germany to give you a new perspective on the growers who prune, pick and package your favorite wines. This month, we’re highlighting Andi Weigand of Weingut Weigand, an organic winery in Germany’s Franken region. Since 2015, Andi has championed sustainable farming and minimal-intervention winemaking, curating a wine portfolio that reflects the raw distinctiveness of the estate’s Keuper soils.

Photo Credit: Weingut Weigand

Meet Andi Weigand

Estate: Weingut Weigand 

Region: Franken 

Focus: Silvaner, Müller-Thurgau, Scheurebe, Riesling, Bacchus, Weissburgunder, Spätburgunder 

Photo Credit: Dry Farm Wines 

Background 

On the rolling hills of Iphofen in Bavaria, where vineyards have shaped the landscape for centuries, Andi Weigand is redefining what it means to make wine in Germany. With youthful energy and a dauntless spirit, he has brought natural traditions back to life while charting a progressive path forward. 

A second-generation winemaker, Andi took over his father’s estate in 2015. His father had only begun making wine in 1990, and by the time he handed over the vineyards and cellar, Andi was ready to transform the family business. Within two years, the winery was certified organic, and under Andi’s leadership, Weingut Weigand is now regarded as one of the most forward-thinking estates in Germany’s Franken region. 

Shaped by visits to natural wineries across Germany and the country’s broader shift toward sustainability, Andi recognized early on that the future of German wine lay in respecting the land as much as the glass. Today, he works alongside a small but mighty team: his father and two apprentice winemakers, with family and friends joining at harvest. Each bottle reflects not only the character of the vineyard but also the sense of community and care behind it. 

Photo Credit: Weingut Weigand 

Vineyards 

Weingut Weigand cultivates 23 acres of vineyards on the Iphöfer Kronsberg, a hill with distinctive Keuper soils (marl and limestone) that provide structure without pushing alcohol levels too high. This ancient and unique stone also imparts a signature character, making the wines herbal, spicy and fresh. 

Unlike many producers who focus on sunnier, south-facing slopes, the estate’s vineyards are found on the sides and lower parts of the hill, where vines up to 60 years old yield wines with greater subtlety. Harvest typically begins in early September and is carried out entirely by hand, with Silvaner the most prominent grape variety. 

In line with biodynamic principles, the soils are enriched with a mix of buckwheat, borage, sunflowers and parsley alongside naturally occurring flora. This cover crop supports biodiversity, strengthens vine health and enhances wine quality. Weingut Weigand is also one of just two farms in Iphofen that do not irrigate their vines, underscoring a deep commitment to working in balance with nature.  

By prioritizing biodiversity and traditional methods, the estate preserves the vitality of its vineyards today while ensuring they will continue to thrive for generations to come. 

Photo Credit: Dry Farm Wines 

Wines  

After harvest, grapes are pressed and the juice ferments spontaneously in oak barrels at the cellar. The wines are produced without additives: no sulfur, no filtration, just pure expressions of the vineyard and vintage. 

Among the twenty-five wineries in the village of Iphofen, only four are organic, and Weingut Weigand is the only biodynamic estate. With about 80% of production exported, the winery has proudly become a true global ambassador for Franconian terroir. 

Blending old-vine tradition with a progressive spirit, Andi’s portfolio reflects both the heritage of the region and his forward-looking approach, with highlights including: 

  • White Cuvée: A changing blend each year, this cuvée brings together Franken’s classic varieties of Silvaner, Müller-Thurgau, Scheurebe, Weissburgunder and Bacchus. Grapes are pressed in an old basket press and then fermented with native yeasts before resting on the lees for 10 months. Fresh and juicy, it shows citrus, tropical fruit and a touch of smoke. 
  • Silvaner: From 50+ year old vines, Weigand’s Silvaner is naturally fermented before extended aging on lees. Bottled without sulfur, fining or filtration, the wine is herbal, mineral, and spicy—a deep, expressive take on the region’s signature grape. 
  • Amphora Red: A new addition to the lineup, Spätburgunder (Pinot Noir) is fermented as whole bunches in clay amphora for nine months. Pressed gently and bottled without additions, this wine is vivid ruby in color with floral and spicy aromatics, crunchy tannins, and lingering red fruit. 

Beyond the Cellar: Music & Community 

Ultimately, for Andi, the winery is more than a place of work—it is a gathering space. Each year, he invites the local community to join the harvest, learn in the cellar and sit down to dinners where his wines are shared alongside lively conversation. 

The cellar also transforms into a creative hub, where Andi hosts vinyl DJ sets and encourages guests to bring their own records. These events embody the same spirit as his wines: youthful, vibrant and deeply rooted in connection. 

“All of our grapes are handpicked with care and dedication. Harvest is always done by hand, with the best team we could ask for—family, friends, and even visitors who quickly become part of the family. It’s the most intense time of the year, but also the most beautiful.” 

Photo Credit: Dry Farm Wines, Weingut Weigand 

Explore more from Weingut Weigand 

U.S. importer: Jenny and Francois 

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