PIWI Grape Varieties

What are PIWI wines?

PIWI wines are wines made from fungus-resistant grape varieties (PilzWiderstandsfähige Rebsorten). In contemporary science and research, these varieties are increasingly referred to as “innovative grape varieties for the future.” They exhibit a higher resistance to fungal diseases and therefore allow for a significant reduction in the use of plant protection products. As a result, these robust or innovative grape varieties represent an obvious alternative to conventional plant protection strategies.

Why do grapevines need to be resistant?

In viticulture, substantial quantities of plant protection products—especially fungicides against powdery and downy mildew—are applied to prevent fungal infections and secure yields. According to analyses by the EU Statistical Office (Eurostat), the use of plant protection products per hectare and per year is by far the highest in viticulture compared to all other agricultural sectors in the EU.

PIWI grapevines, however, show increased resistance to fungal diseases and therefore enable a reduction in plant protection treatments, thus protecting the environment. High-quality wine enjoyment is being revolutionized in a new way, giving consumers the opportunity to explore previously undiscovered paths. A true win-win situation for both winemakers and consumers!

How are fungus-resistant grape varieties developed?

Fungus-resistant grapevines originally emerged from crossbreeding European grape varieties with fungus-resistant American species. This makes it possible to combine the excellent wine-quality attributes of Vitis vinifera varieties with the natural resistance of American vines. Through targeted breeding and selection, new innovative grape varieties are developed that make viticulture more sustainable and help address future challenges in the vineyard.
Genetic engineering methods are explicitly excluded from the breeding techniques used for fungus-resistant grape varieties.

Where do the “new varieties” come from?

For many years, the breeding of new fungus-resistant grape varieties has been a key focus of the State Institute of Viticulture in Freiburg. Genetic engineering methods are not used in the breeding of PIWI varieties. The institute actively seeks interested wineries willing to participate in experimental plantings of these vines in their vineyards.

PIWI International promotes the exchange of experience between winemakers and wine enthusiasts and encourages dialogue around these “new grape varieties.” Fungus-resistant grape varieties are intended as a complement to traditional varieties such as Pinot Blanc (Weißburgunder) and Cabernet Sauvignon.

Which fungus-resistant grape varieties exist, and what do PIWI wines taste like?

Still something of an insider tip in the wine world, an increasing number of wine enthusiasts are discovering and embracing these “new wines.” There is now a wide range of new varieties producing wines of very different styles and characters. The journey of discovery is exciting and full of new sensory experiences. Below is a brief overview of selected “new varieties,” including tasting notes and food-pairing suggestions. Enjoy the exploration!

NEW TASTE – NEW FEEL – NEW LOVE

Hibernal – Rock ’N’ Roll Baby!

• Acidity: high
• Body: medium

Even on the nose, this wine recalls an elegant Sauvignon Blanc. On the palate, it is delicately fruity and aromatic and is therefore often compared to Riesling. When grapes are harvested at medium ripeness and vinified reductively in stainless steel, the wines show vegetal and spicy aromas of green grass, gooseberry, artichoke, blackcurrant, and smoky notes. At full ripeness, dominant sensory markers shift toward ripe passion fruit, lychee, red bell pepper, and spicy meadow herbs.

Food pairing: Ideal with delicate fish and pumpkin dishes, but also a faithful companion to Asian cuisine—sushi or dishes featuring coconut, coriander, and lemongrass. A perfect food wine with a long finish.

Muscaris – Addicted to Love

• Acidity: high
• Body: medium

Muscaris delivers exactly what its name promises. The wines exhibit intense Muscat aromas, embedded in lively notes of tropical fruit. Reminiscent of Muscat varieties, they display pronounced nutmeg and citrus aromas. On the palate, the aromatic richness is balanced by a juicy body, pleasant acidity, and subtle smoky notes. A great pleasure to drink—Muscaris clearly brings joy and invites another glass!

Food pairing: An eloquent partner for robust Manchego cheese, moderately sweet desserts such as nutmeg panna cotta with passion fruit, and Asian dishes.

Solaris – Kissed by the Sun

• Acidity: medium
• Body: medium

The name Solaris derives from the sun, which gives the variety its strength, enabling early ripening and high sugar accumulation. Solaris stands for rich wines with pronounced tropical fruit notes, complemented by nutty aromas and honey. Good examples impress with deep, characterful fruit, elegance and harmony, high complexity, good structure, and well-integrated acidity.

Food pairing: Tempting quark-filled crêpes with orange marmalade and a hazelnut topping.

Cabernet Cortis – Red Hot Chili Pepper

• Acidity: medium
• Body: medium

A rarity that convinces through power, warmth, and distinctive spiciness. The wine shows clear Cabernet Sauvignon character, but with even more pronounced cassis notes. Key aromas of fully ripe cherries, blackcurrants, and red bell pepper (heat!), combined with spicy, ripe, and velvety tannins.

Food pairing: Hearty meat dishes such as BBQ-marinated grilled steak, venison ragout, and blue cheese.

Ecological Benefits

• Less use of plant protection products
• Reduced resource consumption
• Lower energy input and reduced CO₂ emissions
• Greater environmental protection and sustainability through conservation of nature
• Best CO₂ footprint in viticulture

Viticulture traditionally relies heavily on plant protection products, particularly fungicides against mildew. Without regular application of these “defensive agents,” high-quality wine production would not be possible—this applies to both conventional and organic viticulture.

PIWI varieties are the true heroes among grape varieties. They do not require these defensive agents because they are naturally robust against fungal diseases. They are sustainable and environmentally friendly, as they need fewer plant protection and vine-care products to produce outstanding wines with exciting aromatic diversity. This directly protects the environment by reducing the amount of plant protection products released into nature.

The indirect environmental benefits of PIWI grape varieties are also considerable. Reduced demand for plant protection products saves resources that would otherwise be required for fungicide production. In addition, energy consumption and CO₂ emissions associated with the manufacture and application of these products in vineyards are reduced. The result is fewer machine passes and lower fuel consumption in vineyards—benefiting both winemakers and environmentally conscious consumers. Viticulture without chemistry and soil contamination is not a dream—it is PIWI reality!

Economic Benefits

• Lower production costs
• Reduced energy use and soil compaction
• Increased cultivation security

With fungus-resistant grape varieties, wine producers stay one step ahead of nature. Any form of plant protection is essentially a reaction to challenges in the vineyard. PIWIs make it possible to bring nature, winemakers, and consumers into a sustainable balance.

Savings on spraying agents, fewer tractor passes in vineyards, and the resulting reduction in energy use and soil compaction also protect beneficial organisms in the vineyard. Higher yield security and reduced plant protection costs generate substantial economic benefits. Nature, winemakers, and consumers all win.

Here and now, PIWIs represent the best way to practice sustainable and future-oriented viticulture.

Forward-Looking

• Future-oriented and sustainable wines
• High-quality wines with inspiring, outstanding aromatic expression
• “Double eco” (ecological + economic)
• A win-win for nature, winemakers, and consumers

New scientific findings suggest that the combination of fungus-resistant grape varieties and the minimal pruning trellis system (Minimalschnitt im Spalier) represents a key solution for sustainable, climate-change-adapted viticulture.

The NoViSys research project at Heilbronn University has been investigating the sustainable and positive effects of PIWIs in combination with this minimal pruning system for some time. Further information is available at: http://www.zukunft-weinbau.de

Global climate change poses significant risks to viticulture, confronting winemakers with new challenges. So-called “aromatic varieties” such as Sauvignon Blanc, Scheurebe, Yellow Muscat, and Gewürztraminer are losing acidity due to rising temperatures associated with climate change.

Increasing warm and humid weather conditions place additional pressure on winemakers. Naturally bred PIWI grape varieties developed in research institutions offer a flavorful and attractive complement to these aromatic varieties.