Since classic cross breeding is relatively complex, they mainly come from public research institutes, breeding institutes or universities. But some private breeders have also had great success! Breeding is practically in almost all wine-growing countries. You can find an overview of the breeders here
Yes, resistance breeding has even been intensified in recent years! New processes supported by molecular biology make the selection process faster and more efficient.
No! PIWIS are not the product of trans- or cis-gener manipulation. They are obtained by means of classic cross-breeding by artificially pollinating the castrated flowers of a "mother variety" with the pollen (pollen) of a "father variety". The seeds of the resulting berries contain the "newly combined" genetic information. These seeds are sown, seedlings are created - new plants. With luck, one of them will match my breeding goals.
Yes! PIWIS are ecologically, economically and socially sustainable. Significantly fewer treatments for fungal diseases mean fewer passages, significantly less need for pesticides, less soil compaction, less CO2-Emission, significantly lower treatment costs, less danger to the health of the user!
Every grape variety has its own unique smell and taste profile, which is why PIWIS taste a little different. In the breeding process, however, attempts are made to get close to their aroma profile by crossing traditional, conventional grape varieties.
Ripe harvested and carefully processed grapes from PIWI grape varieties result in excellent wines with top quality. Blind tastings regularly prove this!
Flower Muscat, Muscaris, Rathay, Roesler, Souvignier gris
Bronner, Cabernet blanc, Cabernet Jura, Donauriesling, Donauveltliner, Johanniter, Pinot Nova, Regent
Tannins are components of the stems, kernels and berry skins and contribute to the taste of the wine - especially with red wine. Some tannins also act as phytoalexins in the vine, which are antibodies against infections with microorganisms such as fungi or bacteria. PIWIS have a higher potential for this defense mechanism. Bitterness and astringency in wine - especially white wine - is only the result of inadequate, non-gentle grape processing!
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