Which PIWI grape varieties are there and how does PIWI wine taste?

Haven't for a long time Insider tip in the wine world more, the PIWIs come out of their shadowy existence.

There are now a large number of new varieties that produce very different wines with their own character and aroma profiles. The journey of discovery is exciting and full of new taste experiences.

Here we collect information about the PIWI vines for you. The requirements are becoming more and more extensive, which is why the database is currently being realigned. Please be patient. You can of course already get a small overview.

You will get a first impression of the new site and the new information here

Note: Most of the content in EN IT and FR is automatically translated by Google!

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8 results



Muscat Bleu
Colour:red
Crossing:Garnier 15/6 x Seve-Villard 20-347
Synonyms:Garnier 83/2, Aromato
Origin:Charles Garnier
Where to buy:various vineyards

Sensory description
Wine made from the Muscat blue grape variety is characterized by an intense Muscat scent. Red wines are therefore not well received by consumers. Rose wines, some with a slight residual sweetness, can be marketed in smaller quantities.

Variety characteristics
Robust, fungus-resistant table grape with early ripening. The grapes are loose with medium-sized oval berries. Due to the early colouration, the grapes are also easily attacked by the spotted-wing drosophila. The birds also like to find this early variety.

history
Popular table grape in Europe, widely used as an ornamental vine for home and garden.


Villaris
Colour:White
Crossing:Sirius x Vidal blanc
Synonyms:Gf. 84-21-9
Origin:Julius Kühn Institute, Institute for Vine Breeding Geilweilerhof, Siebeldingen, Germany

Sensory description
The smell and taste of the wines are often reminiscent of white Burgundy wines with a mildly appealing acidity;

Variety characteristics
In the vineyard, the VILLARIS grape variety is characterized by its strong, upright growth. The grapes are smaller than their sister variety, the FELICIA variety. They are often bronzed on the side facing the sun and consist of relatively large berries. The wood of the VILLARIS is usually well matured. The white wine variety usually bears two to a maximum of three grapes per shoot. The wines produced from VILLARIS often have low acid levels. As a result, they are often reminiscent of wines made from Burgundy grape varieties. VILLARIS is described as an early-ripening variety and, on average, ripens a little earlier than Müller-Thurgau.

history
1984: crossing 1990ff: selection and testing in the breeding stages 2000: registration for variety protection 2004: granting of variety protection 2005: registration for variety list 2011: entry in variety list


Felicia
Colour:White
Crossing:Sirius x Vidal blanc
Synonyms:Gf. 48-27-285
Origin:Julius Kühn Institute, Institute for Vine Breeding Geilweilerhof, Siebeldingen, Germany

Sensory description
Sensorially, FELICIA stands for a light, finely fruity wine type with a subtle acidity. The bouquet is characterized by fine, floral and fruity aromas such as green apple, apricot and banana, which in some years are combined with a subtle, pleasant nutmeg; the wine also has a harmonious acidity.

Variety characteristics
In the vineyards, FELICIA is quickly recognized by its strikingly shiny leaves. Typical of FELICIA are large and loose-berried grapes, which are also suitable for direct consumption, and with three to four grapes per shoot, the variety has a relatively high yield level. Due to the loose grape structure, it is quite insensitive to botrytis. However, due to their not quite upright growth, the manual work in the vineyard is a bit more complex. Due to the predominantly filigree wine style, the variety is ideal as a blending partner for delicious cuvées.

history
1984: crossing 1988ff: selection and testing in the breeding stages 2000: application for variety protection 2004: granting of variety protection 2015: application for variety list 2020: entry in variety list


Sauvignac
Colour:White
Crossing:Sauvignon blanc x Riesling x resistance partners
Synonyms:VB CAL 6-04
Origin:V. Blattner, Soyhières, Switzerland

Sensory description
This variety leaves scope for the sensory expression in wine. Depending on the degree of maturity, the style of expansion and the use of yeast, the variety leans against Riesling aromas of apricot and ripe apple or shows the bouquet of limes and subtle black currant of the Scheurebe. It is characterized by a stable acidity that remains alive both when the grapes ripen on the vine and when the bottles are ripe. (Freytag)

Variety characteristics
The variety is designed for cultivation on a wide range of soil and length. Their medium growth is comparable to Riesling, as is their good maturity in wood and frost resistance. The ripening period begins about 10 days before the Riesling. Due to the acid stability and the thick berry skin, the harvest window can be extended until the end of October. The variety also shows very good resistance to Peronospera and Oidium among the extreme weather conditions in Switzerland. Against botrytis, the variety is very solid due to the loosened stem structure and the thick berry skin. Our experience of the past few years shows a uniform infection of the berry skin by botrytis with noble rot potential from about 100 ° Oe, without the berries bursting open. (Freytag)

history
As a pioneer of the so-called "Cal." Series by Valentin Blattner, the variety was created from a cross between Sauvignon blanc x Riesling x resistance partners. It represents the new generation of piwis. On the one hand, the robustness against fungal diseases could be sustainably improved by multiple crosses with different resistance genetics. On the other hand, the "Vinifera" parent shares give the variety a complex variety of aromas, which is located between Riesling and Scheurebe depending on the location, maturity and style of expansion. (Freytag)


Reberger
Colour:red
Crossing:Regent x Lemberger
Synonyms:Gf. 86-2-60
Origin:Julius Kühn Institute, Institute for Vine Breeding Geilweilerhof, Siebeldingen, Germany

Sensory description
The wines are powerful and have well-integrated tannins. The bouquet of REBERGER is diverse. The fruity aromas are in the foreground and are reminiscent of sour cherries, plums, blueberries, elderberries and a little bit of raspberries. The tertiary aromas taste like vanilla, tobacco and cloves, they make it an exciting wine. The taste of dark chocolate rounds it off.

Variety characteristics
REBERGER is a red grape variety that has high must weights and an intense color at an early stage. The vines have an upright habit and good resistance to powdery mildew. The susceptibility to downy mildew at REBERGER is comparable to classic grape varieties, which is why intensive foliage wall management should be ensured in the vineyard. Red wines made from REBERGER are full-bodied and smooth. The taste of the intensely colored wines is reminiscent of the father grape variety Lemberger.

history
1986: crossing 1991ff: selection and testing in the breeding stages 2000: application for plant variety protection 2004: granting of plant variety protection 2011: entry in the list of varieties


baron
Colour:red
Crossing:Cabernet Sauvignon X (Merzling X (Zarya Severa X St. Laurent))
Synonyms:FR 455-83 r / 1983
Origin:State Wine Institute Freiburg, Germany

Sensory description
fruity, intense color, rich in extract and phenol

Variety characteristics
-Expulsion: with leaves of Pinot Noir - flowering time: with leaves of Pinot Noir - grape development / closing: with leaves of Pinot Noir - coloring: shortly before leaves of Pinot Noir - harvest maturity: a few days before leaves of Spätbg. -Pero. Firmness: very good -Oidium firmness: good -Ristling: medium -Stile paralysis: small -Trope size: medium -Berry size / density: medium / low -Yield level: 45 - 55 kg / a -Most weight: like sheet. Spätburgunder rot content: very low


Cabernet Blanc
Colour:White
Crossing:Cabernet Sauvignon and several mildew-resistant crossing partners
Synonyms:VB 91-26-1,
Origin:V. Blattner, Soyhières, Switzerland
Where to buy:Freytag vineyard

Sensory description
Its scent is reminiscent of its hybrid vine Cabernet Sauvignon. Spicy berries of paprika, blackcurrant and gooseberry aromas, but also aromas of citrus fruits, apricots and apples. With the right maturity and optimal terrain, it develops good minerality and acidity.

Variety characteristics
The berries are small and round, the seedless fruits in particular have a very high sugar content and good extract values. Before they are fully ripe, the berries are dark green and appear unripe for a long time. When they begin to ripen in early October, the fruits turn yellow. The variety has a strong tendency to trickle down, which can lead to small yields. Recommendation cut long rods.

history
The "Cabernet blanc" grape variety was grown in 1991 by the Swiss vine grower Valentin Blattner in the Palatinate and selected by Volker Freytag. After a few years of trial evaluation, she was registered by Voker Freytag in 2004 for plant variety protection and in 2010 for classification.


regent
Colour:red
Crossing:Diana (Silvaner x Müller-Thurgau) x Chambourcin
Synonyms:Gf. 67-198-3
Origin:Julius Kühn Institute, Institute for Vine Breeding Geilweilerhof, Siebeldingen, Germany

Sensory description
The Regent is often characterized by clear notes of cherries and plums, as well as aromas of red berries, some with southern characteristics. Existing phenolic components often appear ripe and integrated in young wines. With reduced cultivation, wines are produced with great density, their own phenolic-woody aromas and mineral structures. It is sometimes reminiscent of ripe Merlots or dense Dornfelder.

Variety characteristics
Well suited for barrique aging if the yield is reduced. It is a popular red wine variety for organic farms. A reductive expansion is recommended. The harvest should not be too late because of the detachment of the berries and a significant drop in acidity. The wines are full-bodied with a good balance of tannins and aromas and are often reminiscent of red wines of southern origin.

history

Breeding began as early as 1967. Prof. Dr.Dr.hcG Alleweldt crossed Diana x Chambourcin at the Geilweilerhof Federal Institute for Breeding Research. The crossing partner Diana is a cross between Sylvaner x Müller-Thurgau. Champorcin is a complex French hybrid. The first crossings had to be selected over the years and the best single sticks had to be propagated. The first plantings in the wine-growing experimental farms took place from 1985. In 1993, plant variety protection was granted, two years later it was entered in the list of varieties, and in 1997 it was approved for quality wine production.