PIWI is the acronym for Pilzwiderstandsfähige Trauben, which means “fungus-resistant grapes” (Pilze = fungi, widerstandsfähig = resistant).
The history of PIWI varieties is closely linked to one of the greatest challenges in viticulture: vine diseases. In the 19th century, Europe suffered a devastating crisis with the arrival of phylloxera, an insect originating from America that destroyed a large part of the European vineyards.
The solution was to use American rootstocks to replace European roots, since American species were resistant to phylloxera.
How are they created?
PIWI varieties emerged as a response to this problem. They were developed through crosses between high-quality European grape varieties and American or Asian species resistant to diseases. It is important to emphasize that PIWI varieties are not genetically modified organisms (GMOs). They are obtained through natural crossbreeding by pollination between varieties, a process similar to the one traditionally used in agriculture.
The impact of PIWI varieties in Germany, Austria and Switzerland
Germany is one of the pioneering countries in the development of PIWI varieties. They represent approximately between 3% and 4% of German vineyards. Their cultivation continues to grow rapidly thanks to the increasing demand for more sustainable viticulture.
Varieties such as Regent and Cabernet Blanc are becoming increasingly common. Austria has strongly promoted PIWI varieties, especially in humid areas with high disease pressure. In Switzerland, these varieties have also gained importance due to strict environmental policies.
It is estimated that PIWI varieties allow a reduction of between 50% and 80% in phytosanitary treatments compared to traditional varieties.
Champagne and PIWI varieties
One of the most significant examples of the growth of PIWI varieties is the recent decision by the Champagne appellation to authorize the use of Voltis, a hybrid variety resistant to diseases.
This decision is especially significant because it demonstrates how PIWI varieties are beginning to be introduced even in some of the world’s most traditional and prestigious wine regions.
What does the PIWI Association do?
The organization PIWI International brings together researchers, winegrowers, wineries and institutions. Its main objectives are to promote resistant varieties, share scientific research, encourage more sustainable viticulture, and organize tastings and competitions to raise awareness of PIWI wines. They also carry out educational activities, provide information, and create business opportunities.
Disadvantages
1. Commercialization
The main challenge is consumer acceptance. Many consumers are unfamiliar with PIWI varieties or prefer classic names such as Tempranillo or Chardonnay. This makes it more difficult to market wines with lesser-known names such as Muscaris or Cabernet Jura.
2. Prestige and image
In some sectors of the wine industry, PIWI varieties are still considered “less noble,” and there remains a negative perception associated with hybrids. Although quality has improved considerably, some producers and consumers still associate them with lower-quality wines.
3. Different sensory profile
Some PIWI varieties do not reproduce exactly the same flavor profile as traditional varieties and may present different aromatic characteristics. Some tasters believe that certain wines show very intense notes, vegetal aromas, or slight bitterness.
The Albet i Noya project
Albet i Noya was one of the first Spanish wineries to invest in resistant grape varieties. Their objective was to reduce chemical treatments, lower CO₂ emissions, reduce tractor use, avoid soil compaction, and adapt viticulture to climate change. They sought a more sustainable form of viticulture without losing quality or local identity.
The winery decided to cross native Catalan varieties such as Xarel·lo, Macabeo, Parellada, Tempranillo, and Garnacha with disease-resistant varieties. It is important to highlight that these are natural crosses through pollination and that there is no genetic manipulation involved. Since 2013, they have carried out more than 300,000 experimental crosses.
The project is a collaboration between Albet i Noya, Alta Alella, Josep Maria Piñol and the Swiss breeder Valentín Blatner.
History of the project
1998: Josep Maria Albet i Noya discovers resistant varieties at Château Duvivier (France).
2007: A research group on resistant varieties is created within the INNOVI cluster.
2011: The VRIAC project begins (Resistant and Indigenous Varieties Adapted to Climate Change).
2013: The first experimental vineyard of resistant indigenous varieties is planted.
2020: During a severe mildew outbreak, the experimental vineyards show great effectiveness. This confirms the project’s potential.
Results and pioneering role
Thanks to this work, they have reduced copper and sulfur treatments by more than 90%. They have also reduced emissions and machinery use, while developing wines with new aromatic profiles.
Among their wines, La Volada stands out as the first PIWI wine produced in Spain.
