Mushroom-resistant grape varieties (piwis) are particularly suitable for sustainable viniculture from both an ecological and an economic point of view. Compared to European vines, crop protection treatments can be saved and environmental pollution reduced. The industry's interest in Piwi wines, especially in the organic sector, is increasing - even if the traditional wine sector is changing only slowly.
Lena Holzwarth, University of Agricultural. Forest and Food Sciences (HAFL), Zollikofen, and Andreas Häseli, Research Institute for Organic Agriculture (FiBL) Frick