Enhancing sustainability in winemaking: the role of PIWI in South Tyrol

Abstract

The adoption of PIWI (Pilzwiderstandsfähige) grape cultivars, bred for resistance to fungal diseases, is a transformative step towards sustainable winemaking[1]. In South Tyrol, where mountainous landscapes make vineyard work demanding, PIWI cultivars benefit wineries by reducing pesticide treatments, labor intensity, and environmental impact.

This study, part of the Sustainable Wine Production with Innovative Resistant Varieties (SUWIR) interdisciplinary project at the Free University of Bozen-Bolzano, uses a holistic approach to evaluate the environmental, economic, and social impact of PIWI wine production. PIWI cultivars require fewer treatments than Vitis vinifera cultivars[2]—often fewer than conventional organic farming—leading to healthier soils, cleaner water, and lower CO₂ emissions. However, the adoption of PIWI cultivars does not always imply organic practices, though it generally aligns with organic principles by reducing synthetic treatments.

For small wineries, especially in mountain regions like South Tyrol, PIWI cultivars offer an economically and environmentally sustainable option. Small wineries struggle to find laborers to work in isolated, steep, and difficult terrains. Since PIWI vines demand less manual intervention than conventional organic viticulture, they offer an advantage by reducing reliance on seasonal labor while ensuring quality.

PIWI wines are gaining traction with consumers who value sustainability. A survey conducted among 1,500 wine enthusiasts across Italy, Germany, and Austria showed growing curiosity and appreciation for PIWI wines. However, their market presence faces challenges, particularly due to regulatory restrictions. To overcome these, education and storytelling will be key, highlighting the ecological benefits of PIWI and their unique sensory profiles.

To establish PIWI wines in the mainstream, collaboration between researchers, policymakers, and the wine industry is essential. Restaurants and wine bars can participate by adding PIWI wines to their wine lists, allowing consumers to discover them in different gastronomic settings. Increasing their presence in dining establishments will not only enhance familiarity but also foster greater consumer trust and enthusiasm, increasing market acceptance.

PIWI grape varieties are not just a technical innovation; they symbolize a new philosophy in winemaking—one that balances sustainability, economic resilience, and quality. By integrating PIWI wines into gastronomy, competitions, and wine education, the industry can make a lasting impact on the future of winemaking.

References

[1] Duley, G. P., Ceci, A. T., Longo, E. & Boselli, E. (2023) Oenological potential of wines produced from disease-resistant grape cultivars. Comp Rev Food Sci Food Saf 22, 10.1111/1541-4337.13155.

[2] Martín‐García, B., Longo, E., Ceci, A: T., Pii, Y. Romero‐González, R., Garrido Frenich, A, Boselli, E. (2024) Pesticides and winemaking: A comprehensive review of conventional and emerging approaches. Comp Rev Food Sci Food Saf 23, e13419, 10.1111/1541-4337.13419.