Andi Weigand from Weingut Weigand in Iphofen is one of the new batch of young winemakers with modern ideas and plans. In 2013, Andi was given a free hand by his father to combine his innovative ideas with the knowledge he gained during his studies in oenology at the family winery of 5.8 hectares. That means there is more work going on in the vineyards, such as extra pruning to get lower yields, no more herbicides and hand harvesting. Weingut Weigand only works with wild yeasts during the vinification process, allows the wines to age in the barrel for as long as possible and does not de-acidify the wines. In addition, Weingut Weigand is in the process of conversion to organic cultivation and Andi intends to eventually start working entirely biodynamically.