Since the 19th century, attempts have been made to cordalize the introduced mildew's diseases, which the classic grape varieties (Vitis Vinifera) as an organism are defenseless, with inter -specific crossings. After initially only moderate successes, as far as the taste is concerned, the discussion about Piwis has now started speed again.

Some basic factors are essential for this. In times of an increasingly ecologically oriented viticulture, the topic of crop protection cannot be dismissed out of hand. Even if not every new breed in the long run offers 100 % protection against fungal diseases, injections can still be reduced greatly. This goes hand in hand with lower copper batteries in the soil and usually fewer CO2 emissions. Piwis planting also helps to maintain cultural landscapes such as steep terraces in which crop protection is only complex.

However, the fact that the persistent work of breeders and winegrowers has created a number of Piwis, the sensory properties of which enable high qualities and have found a small but growing number of winegrowers.

All of them are that the latter deals as intensely with their new breeds as with their traditional grape varieties: they identify the countless needs and properties of their piwis in the vineyard as in the basement, which are responsible for really big wines - be they their preferred floors , Exposure, climate, their heat compatibility and frost resistance or their preferred garden temperatures, mash stand times or expansion containers (to name just a few but important elements).

The individual PIWI varieties are naturally little known, but this will certainly change in the next few years. Varieties such as Bronner, Rösler, Regent and, above all, Souvignier Gris show today that they do not have to hide behind traditional grape varieties. On the contrary: their best interpretation are brilliant, independent and terroir -shaped wines that are definitely worth trying.