Summary
Piwi grape varieties – crosses that are naturally resistant to fungal diseases – are considered an important step toward sustainable viticulture. They reduce the use of fungicides and help winegrowers adapt to climate change. Although the European Union allows the use of resistant varieties within appellations of origin, Italy remains cautious. Piwi varieties are permitted only for table wines and IGT, not for DOC and DOCG. As a result, they account for just 0.5% of vineyard area. In countries such as France, Germany and Switzerland, the share is significantly higher. Researchers and nurseries such as Vivai Cooperativi Rauscedo are developing new resistant variants, including Glera (the base for Prosecco) and Pinot Grigio. The hope is that inclusion in production regulations will accelerate the breakthrough of sustainable viticulture in Italy.
Our take
The article clearly shows the paradox of the Italian wine sector: innovative in research, yet conservative in regulation. The focus on international varieties partly explains the reluctance, given Italy’s strong regional identity. Still, resistance to Piwi seems mainly cultural and institutional. Without inclusion in DOC/DOCG rules, scaling up will remain limited. The upcoming introduction of Glera variants could mark a turning point.
About the author
Giorgio dell'Orefice is a journalist at Il Sole 24 Ore, specializing in agri-food and wine. He writes analytically and policy-oriented, with attention to market data. His approach is informative and economically grounded, but less focused on sensory or cultural aspects of wine.
About the publisher
Il Sole 24 Ore is Italy’s leading financial newspaper, focused on economics, policy and business. Its reporting is generally business-like and data-driven, often emphasizing market impact and regulation rather than social or ecological nuance.