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Best of Freiburg PIWIs 2021 results

Am Freitag den 30. Juli fand die Preisverleihung und Präsentation der besten Weine aus Freiburger Piwi Rebsorten. Die Urkunden wurden am „Staatlichen Weinbauinstitut Freiburg“ von Minister Peter Hauk MdL übergeben. Vor und nach der Preisverleihung hatten die Besucher die Möglichkeit die Gewinnerweine zu verkosten.

This year the Piwi Wine Prize of the district of Breisgau-Hochschwarzwald was awarded for the first time. This prize was awarded to the company based in the Breisgau-Hochschwarzwald district, whose wine achieved the highest number of points in the competition. We congratulate on it Daniel Feuerstein from Feuerstein winery.

We would like to take this opportunity to congratulate all winners!

Of course, there were also many members of Piwi Germany among the winners. You can find all results here.
Group picture award ceremony Freiburg

August 8, 2021|

Priener Weinberg: newly planted and blessed

The fruit and horticultural association Prien and the surrounding area has its own vineyard again.
... Christian Steinbichler, who, together with Gisela Wüstinger and Markus Pfeuffer, took over the main organization of the new planting, reminded us that the harvests in the previous vineyard years have been completely different. “The first planting was done with the intensive varieties Silvaner
and Müller-Thurgau, which also meant a high level of pesticide use. This time we are going a different way with the varieties Johanniter, Solaris and Bianca (white) as well as Nero (red) and other varieties. We selected these fungus-resistant varieties in close cooperation with experts and with the PIWI International association ”.

read on (Samerberger Nachrichten)

August 4, 2021|

Falstaff - PIWI Trophy 2021 - Results

Mushroom-resistant new breeds, so-called PiWis, often have strange names such as: Pinotin, Souvignier gris or Sauvignac. Stylistically, they are very similar to the European varieties, which have to be sprayed a lot more. The Falstaff tasting shows that exciting things happen!

More information:

or as PDF (3.6 MB):

Falstaff-PIWI tasting 2021 results

July 22, 2021|

ECOVIN PRESS RELEASE: EcoWinner 2021 chosen

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


June 30, 2021|

First PIWI vineyard in Chiemgau

ChristianEingießen-Sylvia-Christian GesamtansichtGartenbauverein 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.

Priener_Gartenbauverein_pflanzt_PIWI_in_St._Salvator   (PDF) German

June 21, 2021|

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.

Continue reading

Logo wine4future
June 4, 2021|

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.

Alternatively, listen to it on Youtube

Martin-Darting-Daniel Beyer
May 5, 2021|

"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.

read on (PDF 0.3 MB)
February 20, 2021|

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

read on (PDF 4Mb)
February 17, 2021|

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.


January 26, 2021|
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