PIWI Vines
The Future of Sustainable Viticulture and Wines
PIWI vines are grapevine varieties bred to be naturally resistant to fungal diseases, especially powdery mildew and downy mildew. The term “PIWI” comes from the German word Pilzwiderstandsfähig, meaning “fungus-resistant.”
These vines are created through traditional crossbreeding — not genetic modification — by combining European wine grapes (Vitis vinifera) with naturally disease-resistant grape species. Breeders then select offspring over multiple generations to preserve high wine quality while improving resistance.
Why PIWI Vines Matter
Traditional vineyards often require many fungicide sprays each season to protect grapes from disease. PIWI vines can dramatically reduce that need, which means:
- Fewer chemical treatments
- Lower environmental impact
- Reduced fuel and labour costs
- Better suitability for organic and regenerative farming
History of PIWI Vines
PIWI vines are a relatively modern chapter in the long history of grape breeding, but their roots go back to the 19th-century crisis that nearly destroyed European vineyards.
Modern PIWI breeding began taking shape in the 1960s and afterward, especially in Germany, Switzerland.
The goal shifted from simply surviving disease to producing wines competitive with traditional European varieties.
Throughout the wine world there are different new varieties that are adapted to the specific needs of the region.
In Canada, there was a great number of new vines introduced that were bred in Switzerland by Valentin Blattner. Much of the work with these varieties has been done on Vancouver Island and Salt Spring Island by Paul Troop and a great number of interested supporters. This work started around 2000 and incorporated trials of hundreds of new vines. Over the course of 20 years a number of these vines stood out and are the backbone of the current PIWI plantings in Canada
The following are grown on the West coast of Canada:
Epicure – a mid season aromatic white grape making wines reminiscent of Loire Sauvignon Blanc and Riesling.
Petite Milo – A very early, cold hardy, white grape making unusual wines with Sauvignon Blanc undertones, often barrel fermented. This grape can reach high sugar content and will make wines of higher alcohol.
Corivese – a mid season red grape, making wines reminiscent of rustic Italian reds.
Cabernet Libre – a mid season red grape, very productive, pronounced aroma and flavours of bell pepper and cedar.
Viona – an early season white grape with a Viognier background. Very aromatic, crisp and with touches of its Viognier background.
Labelle – a mid season red grape, very productive. In warmer places, makes excellent blending red wine.
Vivezza Vineyard has an extensive planting of unnamed red varieties. These grapes are used in their proprietary blends called Forté, Bevais, and Sampson Cuvée. These new varieties are producing wines of great interest in a very cool climate situation.
Stay tuned to this site as we expand the information available.