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In technical jargon these are called robust varieties or PiWis. The term refers to fungal resistance as a particularly important characteristic of these new varieties. Thanks to these, wineries can operate in a more sustainable and environmentally friendly way, as the use of agents against powdery mildew diseases can be reduced by 80 percent in the best-case scenario.
The proportion of these new varieties in Switzerland is currently around 450 hectares, corresponding to 3.2 percent of the total Swiss vineyard area. The trend is increasing: PiWi share has doubled in the last six years. Currently, 120 new varieties with good resistance are grown in this country. The newcomers are especially popular in the 19 wine cantons of German-speaking Switzerland.
Promising new grape varieties
Many wines from new varieties are still bottled as cuvées and marketed under a fancy name. However, variety names such as Solaris, Muscaris, Johanniter and Souvignier Gris appear increasingly frequently on labels.
Two varieties in particular stand out. The red Divico variety ranks first among PiWis in Switzerland with an area of 80 hectares. With its fruity, spicy aromas and good tannin structure, red wine accompanies strong dishes. It gains depth and complexity by aging in wooden barrels. When it comes to white varieties, Souvignier Gris is quite promising. As part of the Wädenswil Wine Days held on January 11 and 12, the expert audience had the opportunity to taste and evaluate nine wines of this variety.
Dreistand wines produced in the Wädenswil ZH viticultural center were particularly popular. Two Souvignier Gris are prime examples of this: Souvignier Gris “Halbinsel Au” smells of citrus, passion fruit and white flowers. The juicy acidity and slight saltiness on the palate are refreshing and make you want to take the next sip. Souvignier Gris fumé is produced only in small versions and sells out quickly. Aged in wooden barrels, it has a creamy consistency and length.
What about Piwi bubbles?
Fans of fine bubbles will also get their money’s worth with the new varieties. Baden AG’s Piwi collective demonstrates how this works with Crémant Nou: hand picking, second fermentation in the bottle and a long maturation period on the lees transform the Cabernet Blanc, Johanniter and Souvignier Gris varieties into a sparkling wine comparable to other wines. You don’t have to be afraid of classics like champagne and cava.
Grape suppliers to the Nou are small wineries, often working part-time. The switch to PiWis ensures the viability of these small businesses because growing these varieties not only saves on fungicides but also reduces the time required to process the vines.
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
