The PIWI Germany association
Executive Board
- Andreas Dilger, 1st Chairman, Freiburg, Baden, www.weingut-andreas-dilger.de
- Dr. Cornelia Wobar, 2nd Chairwoman, Großräschen, Brandenburg, www.weinbauwobar.de
- Gisela Wüstinger, Treasurer, Frasdorf, Bavaria E-mail
- Marion Rockstroh-Kruft, Zornheim, Secretary, mrkontour.com
- Anja Gemmrich, Beilstein, Württemberg, weingut-gemmrich.de
- M.Sc. Barbara Richter, Geisenheim University
- Martin Schropp, Erlenbach, Württemberg, www.schroppwein.de
- Christian Seybold, Lauffen, Württemberg, www.weingut-seybold.de
- Andreas Stutz, Heilbronn, Württemberg, www.weingut-stutz.de
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Articles of Association
Latest News
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.
"How lucky that Piwis exist"
BZ-INTERVIEW with Andreas Dilger about the new association PIWI Germany
FREIBURG REGION. Fungus-resistant grape varieties, so-called Piwis, are considered by experts to be the solution to many of the existing problems in the wine industry. In December, the association "Piwi Germany" was founded in Freiburg in order to promote its dissemination and to provide help to winemakers. Mario Schoneberg spoke to the founding chairman, Andreas Dilger, about the goals of the association and the idea of a more sustainable wine industry.
PIWI WEIN - Departure for new wine times PIWI CH January 2021
Dear readers
Dear Piwians and connoisseurs
"It is not the strongest species that survives, nor the most intelligent, it is the one that is most likely to adapt to change." Charles Darwin
Yes, the year 2020 is really tough. These days, the positive and negative are often not far apart. The everyday is questioned, the unusual suddenly becomes normal. 2020 is pure change!
Reflection is once again the order of the day. Unfortunately, this is linked to the realization that we can only change and influence the world positively on a small scale. But at least we should enjoy that to the full!
It is unbelievably positive that we are allowed to make our life worth living in democratic Switzerland! A huge privilege!
Shift down a gear, give yourself and your loved ones more time, create something special in everyday life and consciously treat yourself to something good every now and then ...
This is what Marc Almert, Sommelier World Champion 2019/2020 said to himself. Since his place of work, the Hotel Baur au Lac in Zurich, was not exactly busy at the beginning of July due to Covid 19, he took a little PIWI break. After an extensive tour through our vineyards and winery, the focus was on tasting various PIWI wines: a real wow experience for Marc! But read his tasting notes for yourself right away!
The implementation of the first general meeting of PIWI CH on June 30, 2020 can really be described as successful. 60 people took part in the informative rebuild tour. Around 50 members and guests stayed for the meeting, followed by a tasting. We will therefore also plan the practical linking of technical PIWI cultivation topics and the general meeting next year. Unfortunately, the pandemic thwarted the rest of the annual planning: we were unable to carry out the wine trip to Poland or the W&D in Hiltl in Zurich. But, as is well known, postponed is not canceled!
Social change, global warming, the pandemic and other changes will continue to concern us in 2021. Flexibility and a spirit of innovation are required more than ever, which is nothing new for us Piwians!
Have fun reading and "stay healthy!"
Roland Lenz / President of the PIWI CH association
What sells well: from mainstream to characterful challenge
Do you know that? You talk your mouth frayed and in the end people do what they have always done: namely buy what they know. The willingness to try something new, let alone find it good, is ... let's say diplomatically, a rare commodity.
No, of course there are no THE people! If we ask consumer researchers, we get 1000 conditions for when which target group buys what and why at what price. The bottom line, however, is: supposedly “new” is and has always been there, but must always be at least 80 percent the same and therefore known in order to be accepted.
So your wine may differ from what your customers know about you by a maximum of 20 percent from year to year? Yes, this deviation can be precisely quantified and measured. Food and product designers pay meticulous attention to the fact that customers don't notice a deviation of less than 20 percent; especially not if it can be done slowly. But if the deviation is more than 20 percent, it becomes noticeable. And immediately the product is viewed with skepticism and no longer bought.
New multiple fungus-resistant grape variety Felicia receives approval
Press release from the Julius Kühn Institute (JKI), Federal Research Institute for Cultivated Plants No. 1/2021
The new breed from the Julius Kühn Institute (JKI) is resistant to powdery mildew, downy mildew and black rot.
(Siebeldingen) Every wine consumer in Germany knows wines made from classic grape varieties such as Riesling and Pinot Noir. Wines from new varieties that can defend themselves against harmful pathogens, such as the fungus-resistant Piwis, however, are still waiting to be discovered. The Felicia variety, the lucky one, joins this growing segment of the PiWi avant-garde in Germany. Wines of this white grape variety have been available from the Julius Kühn Institute in the wine shop of the Institute for Vine Breeding at Geilweilerhof for several years. The variety has had plant variety protection since 2004. At the end of 2020 it received its approval from the Bundessortenamt. This means that it is approved for quality wine production in most wine-growing regions, and experimental cultivation is no longer necessary. Even under the new wine law, the gates are open for a prosperous development. After Calardis Blanc in spring 2020, Felicia is the second fungus-resistant, so-called PiWi variety from the JKI, which was approved in 2020.
Is the market ready?
NEW GRAPE VARIETIES
The marketing of PIWI wine is characterized by various challenges.
Text: Christoph Kiefer, M.Sc. and Prof. Dr. Gergely Szolnoki, Hochschule Geisenheim University
Mushroom-resistant (PIWI) grape varieties are the next logical step towards sustainable cultivation within organic viticulture. Although PIWI grape varieties achieve economic and ecological advantages for winegrowers, fewer than three percent of German vineyards are planted with them. Other wine-growing countries such as France and Italy are registering increasing breeding successes, but the proportion of PIWIs in these countries is also at a low level. This mainly results from the lack of market acceptance by the consumer. Customer acceptance of these innovative grape varieties remains low despite the increased demand for sustainable food.
Within the VitiFIT, the team from Geisenheim examines the complete value chain of PIWI wines in order to better understand the attitudes and needs of producers, marketers and consumers. Based on this, a communication strategy is to be developed at the end of the project in order to establish PIWIs on the market in the long term.
This article analyzes the current market acceptance.
Source: Deutscher Weinbau 25-26 / 2020
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.
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)
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