The examiners rated the quality of the presented PIWI wines, wines from fungus-resistant grape varieties such as Cabernet blanc, Muscaris or Cabernet Carbon, as particularly high. Of a total of 64 PIWI wines tested, 19 scored more than 85 points. But only 13 of them could become EcoWinner 2021.
CATEGORY12| PIWI red wine 2019 Cabernet Carbon Serenade Quality wine| dryDoreas Winery| Remshalden / Grunbach| Württemberg 2018 Heitersheimer Maltesergarten Cabernet Carbon red wine Late harvest| dryFeuerstein winery| Heitersheim| to bathe 2016 Cuvée C red wine Quality wine| dryEcological winery Schmidt| Eichstetten| to bathe 2015 Cabernet Cuvée oak barrelQualityWine| dryÖkoweingut Stutz| Heilbronn| Württemberg Cabernet CantorCountry wine| dryAndreas Dilger winery| Freiburg| to bathe
Gartenbauverein von Prien am Chiemsee pflanzt PIWI in St. Salvator
Auf dem Weinberg in St. Salvator sprießen seit einigen Wochen rund 100 Rebstöcke einer ganz besonderen Züchtung. In einer mehrstündigen Aktion pflanzten Mitglieder des Gartenbauvereins Prien und Umgebung pilzwiderstandsfähige PIWI-Rebsorten.
Solaris, Johanniter, Nero und Bianca heißen die Reben, die auf Initiative von Gisela Wüstinger in St. Salvator gepflanzt wurden. In Reih und Glied stehen die Rebstöcke seit Mitte Mai dank der Arbeit einer Handvoll Freiwilliger des Gartenbauvereins (GBV). Vor Jahren hatte der Verein an diesem Hang schon einmal einen Weinberg angelegt. „Massiver Mehltaubefall machte jedoch eine Rodung erforderlich“, ruft Christian Steinbichler, Baumwart des GBV, in Erinnerung und hofft durch die pilzresistenten Sorten jetzt auf einen ansehnlichen Ertrag.
Mushroom-resistant grape varieties have many advantages -
- but winemakers and consumers are critical of them.
Source: May 20, 2021 by Raffaella Usai - Wein-plus
When they hear the name “Piwi” wines, many wine connoisseurs turn up their noses quickly. Because so far very few have tried good or even excellent wines made from fungus-resistant varieties. Good for the environment, yes, but also good for the palate? The list of prejudices is long. Piwis are a complex topic that requires courage and curiosity from producers and connoisseurs.
First meeting of the new regional group PIWI CZ (Czech Republic)
On June 8, 2021, the first face-to-face meeting of the members of the PIWI CZ regional group, which will operate within the organizational structure of the Viticulture Association of the Czech Republic, took place in Velké Bílovice.
The group was founded in March of this year, the founding declaration was signed by 8 founding members and approved by the board of the Viticulture Association. This act was a continuation of the activities of the Mendel University in Brno and the Science and Production Association Resistant Velké Bílovice, which began in 1986 with the first planting of experimental vineyards with PIWI varieties, mainly bred in Hungary, Moldova, Ukraine, Russia and Germany , started.
wine4future: Bergstrasse winemakers present a new label for sustainable viticulture
The Bergstrasse winemakers are introducing a special label for the robust grape varieties of the future. From now on, these varieties will be used for sustainable viticulture in the age of climate change with our label "wine4future" .
While grape varieties such as Riesling, Pinot Gris or Sauvignon Blanc are known to every wine drinker, the situation is different with the new so-called "PIWI" grape varieties such as Muscaris, Solaris and Souvignier Gris. They have names that many wine lovers do not yet know. Their marketing is therefore a major challenge. The term "PIWI" stands for pilzwiresilience. Classic grape varieties are dependent on pesticides (fungicides) against fungal diseases such as downy and real powdery mildew. Without regular use of these "repellants", both conventional and organic wine production from them is nowhere possible. The new robust grape varieties, however, hardly need these means, since resistance genes from wild grapes were crossed using traditional manual crossing techniques. This means that they are naturally more resistant to fungal diseases. It goes without saying that this is good for the environment. The application of fewer pesticides saves both working time and energy, as less fuel is required for the tractor. In addition, valuable vineyard soil is less burdened with passages and soil compaction. Because of their stronger growth, these varieties also require less fertilization. The environment is thus better protected overall and nature conserved. All of this means better CO2-Balance in regional viticulture. So far, so good, but the problem is that many wine lovers are not yet familiar with the new grape varieties and are hardly aware of the advantages.
international organic wine award: the spring tasting 2021 with 812 organic wines from 21 countries
Online tasting according to PAR® with a strong increase in participation and international diversity at the top - top topic: quality management in times of the climate crisis
Frasdorf, May 2021 - Agility and reliability: It is probably due to these two characteristics that WINE System AG and the now 13th international organic wine award owe the large increase in participation with which the spring tasting from May 7th to 10th, 2021 starts went. Because as flexibly as the team around board members Brigitte Wüstinger and Martin Darting reacted to the changed requirements due to the pandemic at the beginning of 2020, the results of the PAR® jury, which now met again in the virtual tasting room *), are reliable by more than 800 Organic wines from 21 countries can be classified qualitatively. The 28 PAR® Certified Masters awarded a total of 69 Grand Gold, 341 Gold, 351 Silver and 44 recommendations. The overall winner of the tasting is the 2018 AUSLESE Sauvignon Blanc from the Weiss Beate and Eric organic winery on Austria's Neusiedlersee, with 99 points.
We broke new ground with the PiWi tasting last year - at the suggestion of our Swiss Falstaff colleagues Benjamin Herzog and Dominik Vombach. "There's an incredible amount going on there," said the two of them at last year's editorial meeting when they announced that they would be holding such a competition in Switzerland. Thanks to the success of the PiWi tasting last year, our ambition was awakened again this year: Because we too are getting more and better wines from Cabernet blanc, Souvignier gris and Regent on the table. And of course those with completely different names and sometimes even with breed numbers. Time to take stock!
Are called dry wines from any fungus-resistant varieties (white, rosé, red) and all currently available vintages. Cuvées between PiWis and European varieties are permitted if the PiWi share in the cuvée is at least 75 percent. Wines from all types of aging, from stainless steel to classic wooden barrels to half-pieces, tonneau and barriques, are tasted and assessed at both trophies. Likewise, mash fermentations.
We'll talk about the results of the Trophy and the winners in the magazine 5/2021 report from Falstaff Germany (publication date: 14 July 2021). As usual, all results will also be integrated into the freely accessible wine database www.falstaff.com.
Price: Participation in the trophy costs 129 euros per wine employed (plus VAT)
Registration deadline: Monday, May 21, 2021
The Sending the sample (two bottles per wine) should be up from now May 21 at the latest to the following address:
For the Online registration at the service point we strongly recommend the Entry via Google Chrome, which you can download for free from the Internet. Problems and display errors can occur with other browsers.
Note: In addition to the Falstaff PiWi Trophy, you can also apply for the Falstaff Riesling Kabinett Trophy Sign in. Registration for Falstaff Riesling cabinet Trophy can also be found in the service point! Participation in the trophy costs 129 euros per wine employed (plus VAT)
We look forward to your participation and are already looking forward to the results!
With best regards,
and the Falstaff wine team
International magazine for food, drink and travel
Media owner and editor: Falstaff Verlag
Carlsplatz 18, 40213 Düsseldorf
Luigi Frigotto, former provincial councilor for agriculture, has died at the age of 48
Our condolences go out to his family and friends.
He was a co-founder of PIWI Veneto and had it in his head that the introduction of resistant varieties had to be accelerated in viticulture, also in order to reduce crop protection measures and ensure better profitability for those who work the land. It is thanks to him that the Veneto region allowed the cultivation of eight Piwi varieties at the end of 2014: Bronner, Cabernet Carbon, Cabernet Cortis, Helios, Johanniter, Prior, Regent and Solaris. He particularly believed in Solaris and planted it.
PIWI Wein: Viticulture without chemicals with resistant grape varieties By Daniel Bayer with Martin Darting-
PIWI wines are made from fungus-resistant grape varieties that, due to their special properties, have some great advantages.
In this first part of the interview we clarify the question of how PIWI varieties are bred, how they came about and what benefits we can derive from cultivation and vinification.
As an interlocutor for this episode has Martin Darting agreed to share his knowledge with us. He is known as a sensory expert, author, winemaker and speaker and has researched in this and many other areas for many years. As a consultant, lecturer and wine connoisseur, he is a true icon in his field and does not shy away from de-romanticizing the world of wine a little and drawing a clear dividing line between marketing and wine language.
Fungus-resistant hybrid grapes could be the answer to environmentally sustainable winemaking. by Joyce Huang – A MagazineSingapore
Hello, Felicia! Undoubtedly, we were more than happy to see 2020 come to a close, but the year end did bring about a few silver linings. In the wine world, one such event was the official approval of new Piwi grape varietal, Felicia.
Short for “pilzwiderstandsfähig” (German for “fungus resistant”), Piwis are special hybrid crossings between vitis vinifera, the common European grape vine, and the mainly North American vitis species. While hybrid grapes are far from new, Piwis have gained attention in recent years thanks to the increased interest in and greater push for environmentally sustainable agriculture.
As native North American grape species are resistant to a variety of maladies their European counterparts are susceptible to, these hybrids carry a natural resistance to fungal diseases, reducing or even eliminating the need for spraying. This, in turn, significantly reduces the negative impact on the environment: less usage of chemical fungicides, lower emissions of carbon monoxide from tractors and a reduction in compacting of vineyard soils when tractors run over them, thus encouraging more micro-organisms in the soil.
There is not only an environmental upside to adopting Piwis. Jörg Philipp, Asia representative of Piwi International, a global association for the promotion of fungus-resistant grape varieties, lays down its financial advantages.
“Less usage of costly treatments and less need for driving through the vineyards (translating to savings of time, fuel and machinery input) lowers the cost of wine production in a significant way. Economically, the usage of Piwis is an important cost reducer.”
The opportunity to increase operational resilience and leverage
Prof. Dr. Marc Dreßler, Wine Campus /
Ludwigshafen University and Christine Freund, DLR Rheinpfalz. Which arguments can motivate strategic market cultivation to plant new grape varieties?
Wine producers are called upon to achieve a synchronization of the service promises and offers and the needs of the target customers in their strategic planning, taking into account trends as well as their own ambitions, ideas and the operational situation.
In the field of action, which is restricted by massive environmental influences and pressure to act, the new grape varieties open up a perspective increase in added value in the cost and competitive wine market. When making a decision, from a business point of view, the costs of changing the range must be compared with the savings in labor costs, the minimization of risk and the marketing potential. New grape varieties offer holistic potential for solutions to current challenges in viticulture: lack of profitability, adaptation to climate change and customer requests for greater sustainability. They offer potential for reducing operational expenses, increasing sustainability, for differentiation and can serve as concrete proof of sustainability. Marketing and sales activities can benefit from the differentiation possible with new grape varieties and from increased profitability. Product innovations associated with new grape varieties and communication approaches on sustainability allow contributions to differentiate themselves from the competition. In the workshop, concrete ideas were developed that use experiments to test whether the hurdles have been exceeded and question the perspectives.