Originating from Northern Europe at the end of the 19th century, especially from Germany, they are the result of a cross between vines, specially mixed to resist the fungal diseases most feared by winemakers, powdery mildew and downy mildew, but also have a reduced sensitivity to botrytis and acid rot. Basically it is a cross between vines belonging to the vitis vinifera and resistant plants, of American or Asian origin. For many years the diffusion of Piwi vines was limited because the wines produced from these grapes could not withstand the competition of traditional vines, but with the passage of time they have spread more and more in Germany, Austria, Switzerland, and also in Northern Italy.
The Piwi International association helps to promote the culture around these “superpowered” vines.
International working group for the dissemination of fungus-resistant vines, founded in Switzerland in 1999, with the aim of exchanging scientific and practical knowledge in the sector and supporting and encouraging professionals who work with these varieties.
“The potential for regeneration has always fascinated me in viticulture – explains Alexander Morandell, producer in South Tyrol and president of Piwi International -. Since the end of the 1980s I have been able to work with second and third generation varieties, initially table grapes, Ukrainian and Russian. In 1999 the Piwi movement was born, also thanks to new crossings that gave for the first time quality wines, genuine, sensorially closer to the habits of consumers. And so we did the first grafting, I experimented with more than 200 varieties and in the end we focused on the 10 most interesting ”.
If the first crossings are aimed exclusively at pulling out the most resistant vines, the work of these producers focuses day after day, more and more on improving the sensory qualities of the grapes.
“We are talking about a new genetics – he continues – of new crosses made deliberately by the man who looks and identifies the best characteristics of” mother “and” father “, and then mates the partners. In addition to resistance to fungi and cold, we have the ability to select the expression of the variety. Therefore, if I am looking for aromaticity, I will have to choose those characteristics. Thanks to fresh and lively genetics, we also have a better response to the stress deriving from climate changes, which compromise many traditional varieties, putting the producer in crisis “.
Piwi vines are increasingly appreciated because they are environmentally and economically sustainable.
Since while classical viticulture uses fungicidal products precisely to protect crops, Piwi vines have less need for fungicides, since they are naturally robust.
“The treatments depend on the vintage, the location of the vineyard, the condition and climatic circumstances, because balanced viticulture is essential – continues Morandell -. In the case of the Piwi, the strain itself reassures the producer. For example, if a traditional vine begins to show signs of disease, sometimes it is already late, but in resistant vines, one can wait for the plant to react and find a solution only if those conditions worsen “.
Then there is the economic aspect, thanks to the saving of nebulizing agents, the reduction of the paths of tractors in the vineyards and the reduction of energy consumption and soil pollution.
In Italy there are 21 varieties:
cabernet eidos, red in color, a grape capable of forming a good accumulation of sugar with balanced acidity; cabernet volors, red, whose aromatic profile recalls the cabertnet Sauvignon from which it derives; charvir, white grape, suitable for the production of sparkling wines; fleurtai, white that brings back the typical notes of Friulian tocai; giulio, red, which has an above average concentration of floral and fruity notes; kersus, a white wine reminiscent of Chardonnay with notes of Pinot grigi; merlot cantus, red, suitable for wines aged for a medium-long time; merlot khorus, red, with good structure and body; nermantis, red, with juicy grapes; pinot iskra, white, very similar to Pinot bianco; pinot kors, similar to Pinot noir wine; cretos di sauvignon, with a full-bodied aromatic profile; sauvignon nepis, white, with a complex aromatic profile; sauvignon rytos, white variety that produces wines with an intense aromatic outline; soreli suitable for mixing with fleurtai; termantis, red grape with juicy berries; ud. 30-080 from crossing with sauvignon blanc; ud. 31-103 red for crossing with merlot; ud. 72-096 red; white berry valnosia suitable for the production of fresh and aromatic wines; volturnis, red, similar to the Pinot Noir variety.
At the moment in Italy the bulk of the Piwi vineyards is concentrated in the north, where “we have many organic farms – explains the winemaker – but where the frosts are felt more. Since it has been seen that humidity can cause damage in traditional vines, while resistant ones with zero or few treatments hold up much more and since the level of viticulture is also rising in the Apennines, even regions such as Lazio and Marche are planting these. variety”.
