News2020-07-06T09: 53: 04 + 02: 00

PIWIS in the 2020 vegetation year by Wolfgang Renner - Austria

In the 2020 wine year, every seventh graft vine produced in Styria was fungus-resistant
Grape variety. But how do these innovative varieties come with the yearly
cope with more fluctuating weather conditions? Current experiences from the
Experimental cultivation is shown here in a compressed form.
Likewise, the assessments of the fungal attack per grape variety on July 8th and September 3rd

read more (PDF, 7 MB)
January 13, 2021|

The country needs new vines - PIWI Deutschland e. V. founded

The country needs new vines - PIWI Deutschland e. V. founded

This autumn, a lot has become quieter among German winemakers: fewer broom taverns, fewer vineyard festivals and only small wine tastings. But pausing and focusing on the essentials also had its good points: After the grape harvest, the time was ripe - ripe for taking a step towards greater presence of the new mushroom-resistant grape varieties (= PIWIS). Because this pandemic has brought sustainability and regionality more into the public eye. The topic has long been present in agriculture and on the shelves of shops - in viticulture the topic of sustainability is still in the shadows, too few consumers are familiar with the new PIWI grape varieties, which with up to 80 % less crop protection, whether organic or conventional, get along.


January 7, 2021|

What I always wanted to say ...

Honestly, what is the problem with the PIWIs?
Why do most winemakers struggle to grow these new vines?
There are many reasons for it, none against it!

Connoisseurs and those who call themselves that do not see any differences in blind samples. In other words, the varietal typicality that doesn't exist anyway (Riesling is Riesling = nonsense - the Palatinate's advertising slogan) is even less common with the new varieties! The aroma is clearly and significantly influenced by humidity, solar radiation and temperature (Hoppmann) and only about 20% by the variety itself, not to mention the differently grafted vines. Yes, that’s what makes up the sensor technology!


December 20, 2020|

Evolution rather than revolution - Alexander Sperk - Rhein-Pfalz Nov 2020

Spotlight: Making mushroom-resistant grape varieties known to winemakers and wine drinkers - the International Piwi Wine Prize, which was awarded for the tenth time in mid-November, should contribute to this.
,,, read on (PDF)

November 28, 2020|

International PIWI Wine Award 2020 - the results are online!

413 Piwi wines from 15 countries were put to the test on the three tasting days from November 13th to 15th. A total of 42 great gold, 175 gold, 161 silver and 29 recommendations were awarded. 27 PAR ensured the usual quality and traceability of the results® Certified Master Tasters throughout Germany *), supported by the established digital infrastructure of WINE System AG.

Results 2020

20th November 2020|

Great success of the PIWI variety Hibernal at the international wine competition Concours Mondial de Bruxelles in Brno

As an alternative due to the Covid 19 pandemic, the 27th international wine competition Concours Mondial de Bruxelles took place on September 4-5, 2020. A total of 8,500 wine samples from all over the world were evaluated. The winner of the white wines category was the PIWI Hibernal 2015 Beerenauslese from Moravian B / V Viticulture Milotice.

The Czech Republic took fifth place in the medals awarded, behind France, Spain, Italy and Portugal. According to Jiří Toman (cellar master), the wine is still very interesting, fruity and fresh after five years of aging.

“If the tasters had been given the variety name during the tasting, the wine would probably not have become a champion. “The tasters presumably assigned the sample to the Sauvignon blanc from New Zealand,” says Jiri Toman.

This wine is almost sold out because of the vintage, the winemakers only offer it in their restaurant in Milotice.

Jiri Sedlo

Tasting Brussels

Tasting room (Photo: Omnimedia)

Hibernal berry selection 2015

Hibernal, Beerenauslese 2015 (Photo: Omnimedia)

Cellar master-Zbynek Vicar

From left: Zdenek Bábícek (co-owner), Jiri Toman (cellar master) and Vlastimil Valenta (chairman AG) Photo: Zbynek Vicar


Diploma (Photo: Omnimedia)

To the Czech article (PDF)
October 28, 2020|

"Suddenly the Piwis are interesting for everyone"

Klaus Riexinger
From Klaus Riexinger   Mon, October 26, 2020 at 2:26 pm


Baden-Württemberg wants to save a large amount of chemical pesticides in viticulture - anchored in law. Varieties that are resistant to pests should help. They are bred in Freiburg.

Grape picture.Christoph Schmidt

  • Viticulture also has to rethink - and increasingly do without pesticides Photo: Christoph Schmidt (dpa)

Organic wine growing in Baden is having a hard time. So far only six percent of the area has been dispensed with chemical sprays, while it is almost ten percent nationwide. “The bad thing in Baden is the combination of warm and damp weather in the course of climate change,” says Paulin Köpfer, Chairman of Ecovin Baden. The association represents the interests of organic vintners. The vines are therefore exposed to severe fungal attack in some years. While conventional vintners have the entire arsenal of chemical sprays available to protect them, organic vintners are only allowed to use a limited amount of copper. This can become a problem in difficult years. The number of organic winegrowers in Baden even declined a few years ago. 20 years ago, Baden was still considered a leader in organic viticulture.


October 28, 2020|

international organic wine award - the autumn tasting 2020 with 474 wines from 19 countries and 69 PIWI wines

PAR®-Quality competition held again in the virtual space - top topic 2020: climate change and how the international scene is responding to it

Frasdorf, October 2020 - As successfully introduced in spring 2020, the autumn edition of the international organic wine award also took place from October 16 to 18, in strict compliance with the PAR®-Standards, held entirely in virtual space*). A total of 26 PAR ensured the usual quality and traceability of the results® Certified Master Tasters in Germany and Spain, supported by the established digital infrastructure of WINE System AG. Numerous organic wineries from all over the world put their trust in this in the second 2020 edition: This is how PAR®-Jury tasting 474 wines from 19 countries. A total of 40 great gold, 212 gold, 190 silver and 25 recommendations were awarded.
The results of the wines with fungus-resistant grape varieties: 3 times large gold 28 times gold 30 times silver
96 points 2019 Braunsberg Cabernet Cortis and Chambourcin from Irmgard Windegger from South Tyrol, 96 points 2019 Schnaiter Muscaris Auslese and 2018 Schnaiter Johanniter Spätlese from the winery in Hagenbüchle from the Remstal.

To the results list


October 28, 2020|

Wine for Future: Discover new grape varieties INVITATION to PIWI online wine tasting with Slow Food Germany

Dive on Friday December 4th, 2020 from 7:00 p.m. to 8:30 p.m.  with our tasting package and the sensory descriptions and comments of the renowned Wine sommelier Natalie Lumpp into the world of PIWI wines. In conversation with other wine experts - Martin Wurzer-Berger (SFD Wine Commission), Paulin Köpfer (ECOVIN & PIWI-International) and Ulrich Amling (Tagesspiegel Berlin) - Natalie Lumpp traces the current challenges in viticulture, especially the effects of climate change the use of pesticides, which is extremely problematic for species protection.

In times of extreme weather events and climate changes, winegrowers face major challenges. Vintners have to fear for their harvest because of various fungal infections and therefore - often with a heavy heart - resort to the chemical club, which endangers bees, other pollinators and ultimately the bio-cultural diversity. In fact, over half of the fungicides used in the EU end up in the vineyard. Autochthonous and classic varieties are coming under increasing pressure and are forcing the use of pesticides and fungicides. For Slow Food, a thoroughly ambivalent situation arises between the preservation of old varieties and the commitment to low-chemical, environmentally friendly viticulture. In order to at least partially avoid the dilemma, organic viticulture is increasingly relying on PIWI varieties. In the course of climate and environmental changes, can the fungus-resistant new grape varieties (PIWI) be sustainable alternatives worth supporting? Can these new varieties keep up in terms of taste with the tried and tested? We want to discuss this with you - combined with a practical tasting of six PIWI wines from Germany, in order to make the PIWI tangible.

How does the Slow Food Germany online tasting work?

You register and receive six selected wines from the ECOVIN PIWI EcoWinners Sent in 2020. Slow Food Germany will send you the access data and technical information by email before the event.
On December 4th In 2020 they will tune in live at 7 p.m. and can enjoy the evening and the wines under the guidance of Natalie Lumpp.

The cost of that Wine package (six bottles of wine including shipping) including the event amount to a total of 49 €. 

We have selected the following wines for you:

  • 2019 Helios quality wine | dry organic winery Schaffner | Bötzingen am Kaiserstuhl | to bathe
  • 2018 Cabernet Blanc Edition quality wine | dry organic winery Stutz | Heilbronn | Württemberg
  • 2017 Orangewine Cabernet Blanc Country Wine | dry Weingut Wöhrle | Bockenheim | Palatinate
  • 2018 Cabernet Cortis quality wine | dry ecological winery Wedekind | Nierstein | Rheinhessen
  • 2018 Regent quality wine | dry Timo Dienhart -Zur Roman wine press | Maring-Noviand | Moselle
  • 2018 * velvet and silk * quality wine | semi-dry / semi-dry Weingut Janson Bernhard | Zellertal | Palatinate

Please log in >>> here binding until 11/11/2020. The order of the wine package is automatically linked to the registration. 11.11. is the last possible order and registration date. The wine packages will be shipped on November 25/26, 2020.

More information about PIWI wines at:

Questions under

October 26, 2020|

PIWI Harvest 2020 - Germany

This year's PiWi grape harvest is almost completely over in many European countries. We asked our regional contact persons and vintners at PIWI International about the challenges of this year's harvest and the 2020 vintage and give you an insight into the different countries, today from Germany
Katja and Ansgar Galler from Galler winery: “The harvest in the Palatinate ended earlier than ever in 2020. A hot spell in the middle of September with temperatures above 30 ° C meant that we took a final spurt and brought our last grapes home on September 30th. All grape varieties could use the sun's rays until the end and then be brought to the cellar in top health with high quality. You can already look forward to the delicious drops !! "
Anja Gemmrich from Gemmrich Winery & Distillery: “An exciting year & an exciting autumn. After a night of frost in late spring and the hot summer, we have an estimated 65 % less yield than in other years. In some locations we even had over 70 % failures, especially the location of our white Piwis was unfortunately hit hard. Nevertheless we are happy about the little autumn. In summer temperatures we started the harvest and were happy every day about beautiful, loose picture book grapes, with great qualities. That is why we are already looking forward to the aromatic and fruity wines that 2020 has produced. "

Many thanks to @weingutgaller and @weingut_edelbrennerei_gemmrich for these exciting insights!

 Ansgar Galler at the PiWi harvest 2020
Vintage 2020-Ansgar Galler
October 22, 2020|

PIWI Harvest 2020 - Austria

This year's PiWi vintage is drawing to a close in many European countries. We asked our regional contacts and winemakers at PIWI International about the challenges of this year's harvest and the 2020 vintage and will give you an insight into the different countries in the coming days.
Wolfgang Renner, PIWI Austria reported to us: “The PIWI harvest in Austria is almost complete. The producers are satisfied, the quantities are slightly lower than in the 2 previous years, the quality is good to very good. The sugar concentrations are somewhat lower and the acid values are somewhat higher than in previous years. We expect great fresh, fruity white wines and elegant, balanced red wines. In the southern cultivation regions (Carinthia, Styria), the very high downy mildew pressure and the increased incidence of black rot were the special challenges in 2020. "
Christian Waltl from the Jungweingarten Waltl in Klagenfurt reported the following to us: “After a very rainy season in the south of Austria, the late harvest was very different from region to region. Unfortunately, the cherry vinegar fly has now also spread in Carinthia and especially damaged the Cabernet Jura and Pinotin. The Cabernet Cortis, Souvignier gris and Muscaris, on the other hand, held up well. "
Image rights: Christian Waltl, Klagenfurt, 2020
Wolfgang Renner, PIWI Austria, 2020 Pinot Nova and Sauvignac.
October 21, 2020|

Future music in sustainable viticulture - SlowFood

Wine made from fungus-resistant vines (PiWi) was the subject of a slow food tasting in summer. Not only wine drinkers in our association know that Slow Food has so far been campaigning for traditional grape varieties threatened with extinction. Martin Wurzer-Berger on the tasting - and the advantages of these "new varieties". ....


In addition to the mentioned Helios, a matured Bronner (2016er Grunerner Altenberg from the Köpfer winery in Staufen-Grunern), a dry Muscaris (2019er from the Andreas Dilger winery in Freiburg), two also dry Cabernet Blancs (both from the 2019 vintage: Winery Zähringer in Heitersheim and Lösskindl natural wine, Kiefer winery / Schmidt winery in Eichstetten) and a dry red wine cuvée (2018 Bacat: Freiburg State Winery made from Cabernet Carbon and Cabernet Cortis grape varieties).


The general assessment of the four speakers is that the acceptance for PiWi varieties cannot be awakened overnight, but that this path will be extremely rewarding. Overall, this applies to the necessarily more complex view that we have to take on the conditions under which luxury foods and food are produced. ●

Author: Martin Wurzer-Berger
Source: SlowFood Magazin 5/2020

... read more (PDF)
September 30, 2020|
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