Vineyard: Keuper (marl and limestone), the average age of the vineyards is 45 years

Making of: Grapes are hand-harvested, then direct pressed to 10-year-old 1250 liter barrels with an 80-year-old basket press. Juice ferments spontaneously and is bottled while still fermenting, to finish as a pet-nat. Unfined, unfiltered, and with zero addition of sulfur.

Personality: a beautiful, savvy synergy of the grapes used! Müller-Thurgau brings spice and drinkability, Scheurebe fruitiness, Bacchus its intense aromatics, and Silvaner some body-ody-ody…

Andi Weigand's father was the first to make wine in his family. Andi took over the winemaking duties from his dad in 2015, and in 2018 decided to make the conversion to organics and natural winemaking. He says his father, unusually for the area and his generation, was very supportive of his desire to go in this direction. He now works as a team with his father, directing all the winemaking decisions. His vineyards are located on the Iphöfer Kronsberg, a slope that features Keuper soil. He uses an 80 year old basket press and very large wooden barrels. He makes all his wines without the use of fining or filtration, and never adds any sulfur.