The PIWI-CH association
Executive Board
- Roland Lenz, President info@weingut-lenz.ch
- Bea Steinemann, Vice President, Board Member PIWI International bea.steinemann@fibl.org
- Bruno and Philippe Bosshart, PIWI Weinzeit info@bosshartweine.ch
- Thomas Zimmermann, communication, website, media zimmermann@chalmberger.ch
- Nora Breitschmid, Events nora.breitschmid@sitenrain.ch
- Daniel Rediger, actuary and minutes daniel.rediger@gmx.ch
- Remo Räz, finance and secretariat info@piwi-ch.ch
Become a Member
You can find information about our club in our brochure. To register, we ask you to fill out and sign the membership application/bulletin d'adhésion info@piwi-ch.ch to send.
Agenda PIWI-CH
- Thu-Sun June 6th – 16th, 2024 Food Zurich
- Thu-Sat August 8th – 10th, 2024 PIWI International General Meeting, Rattey Castle
- Wed, August 21, 2024 Retour tour, probably Quinten, Walensee
- Mon, August 26, 2024 Swiss wine tasting
- Sat/Sun 07/08 September 2024 1001 vegetables, market of diversity
- Tue, December 3rd, 2024 Practitioner day
- February 2025 Wine & Dine
- Thu/Fri 06/07 March 2025 Vines of the future and wines of the future, BBZN Hohenrain
SWISS WINE FESTIVAL WINTERTHUR
We at PIWI-CH have a stand at the Swiss Wine Festival in Winterthur.
The following members are represented at our stand:
Thu, February 29, 2024 Organic winery Lenz AG
Fri, March 1, 2024 Sitenrain organic winery
Sat, March 2nd, 2024 Organic wine Schwab
Sun, March 3, 2024 Organic vineyards Bosshart+Grimm
From the PIWI CH association
WHAT'S IN THE WINE?
... or the mystery of fermentation
Source: Swiss Magazine for Fruit and Viticulture (SZOW)
Alcoholic fermentation has been known to man for thousands of years. But what lies behind it has only been sufficiently understood in the last two centuries. Andreas Kranz, author of the book "Craft Wine self-made: The big book of fruit wine production", shows what happens during fermentation and why it makes sense for yeast to poison themselves with alcohol.
In scientific nomenclature, baker's yeast, which pleases us with alcoholic fermentation and ensures that bread becomes fluffy, is called Saccharomyces cerevisiae designated. "Saccharomyces" comes from the Greek and literally means "sugar mushroom", "cerevisiae" is Latin and means "of beer". Systematically, it belongs to the Ascomycetes (sac fungi) and, together with the Basidiomycetes (pillar fungi: mushrooms and the like), is one of the higher fungi. Fungi are neither animals nor plants, yet they share characteristics of both. Like plants, they have a cell wall that differs significantly in its structure from the cell wall of plants. Like animals, they cannot photosynthesize, so they are unable to use sunlight as an energy source. But their cells have all the essential components of animal and plant cells: a real cell nucleus and various organelles. Thus, fungi, plant and animal cells belong to the so-called eukaryotes, on the other hand there are the simpler bacteria, also called prokaryotes. The processes within yeast cells are often similar to those of other eukaryotic cells in such a way that baker's yeast, which is easy to cultivate, has established itself as a model organism for so-called "higher cells". Ultimately, knowledge about the function of our cells goes back to research on yeasts.
ETH Zurich viticulture survey 2022 for Swiss
Dear winemakers
We are pleased that you are taking part in this important survey. The survey focuses on your current and future assessments of viticulture in Switzerland. The survey will provide important insights for agricultural practice, extension services and research.
The aim of the study is to find out which factors influence farmers' decisions in terms of variety selection including fungus-resistant varieties, management choices, pest control strategies and distribution channels.
Answering the survey will only about 20-30 minutes take advantage of.
We will raffle among all participants who have completed the questionnaire in full 25 Landi vouchers worth CHF 50 each.
Thank you very much for your participation!
With kind regards,
Lucca Zachmann and Chloe McCallum (ETH Zurich)
If you have any questions, please contact: Lucca Zachmann
Agricultural Economics and Policy Group (AECP)
ETH Zurich
join here
Practitioner days at the organic winery Roland and Karin Lenz in Uesslingen
On December 7th and 8th, 2021, the practical days took place at Roland and Karin Lenz's winery in Uesslingen TG. For the first time, PIWI CH was responsible for the implementation and Bio-Suisse generously sponsored the implementation.
The interest was huge, as there were a total of 95 registrations. The number of places was limited to 38 participants per day. So there was a big waiting list ... The program was the same on both days and had to be adjusted at short notice due to the corona. Not all speakers were able to travel to / from the event. The focus was on experience reports from the climatically difficult wine year 2021, information on the procedure for new varieties and, particularly exciting, the tasting of 33 different wines. The lively exchange on the PIWI varieties will continue after the successful event.
Here you can find the information from the practitioner days:
Info practitioner day 07/08. December 2021
And here is a report on the practitioner days in the “Red” – www.obstundweinbau.ch
Practical days at the Lenz winery
PIWI varieties at a glance - results in the rainy year 2021
PIWI vines have been around for over a hundred years. Only a few were able to establish and hold onto. While the time of the regent seems to have expired, Léon Millot or Maréchal Foch are still being grown. But in times of ecological agriculture and climate change, more and more winegrowers are interested in new varieties that spring up like mushrooms. Piwi pioneer Edy Geiger provides an overview.
Source: DIE ROTE - Swiss journal for fruit and wine growing 13/2021
How robust are PIWI vines?
The proportion of fungus-resistant grape varieties in Switzerland is 3%. Interest in them is growing steadily, and not just because of this year's capricious weather. The question arises: which varieties are best and how well are they protected against powdery mildew and downy mildew? PIWI pioneer Edy Geiger from Thal (SG) reveals his assessments below. They are supplemented by the perspective of Roman Baumann, who, together with his family in Turtmann (CVS), is growing a wide range of PIWI.
Source: DIE ROTE - Swiss journal for fruit and wine growing 13/2021
2nd General Assembly in Hohenrain LU
The PIWI CH association met for its second general assembly at the BBZN Hohenrain. The trend is clear: tasks, members and areas are growing.
It was no coincidence that Central Switzerland was chosen as the venue for the general meeting. With a share of 35 percent, most of the Piwis are there, well above the Swiss average. Solaris, Johanniter, Divico, Cabernet Jura and Souvignier gris are in the top ten grape varieties. Before the AGM, the vineyards could be viewed by Josef Estermann from the BBZN (Vocational Training Center for Nature and Nutrition), winemaker Rafael Schacher and Thomas and Doris Roth, all in Hohenrain. The year 2021 was ideally suited to addressing downy mildew. The Piwi varieties looked very pleasing in this regard.
Corona-related restrictions
The association's activities were restricted due to the corona. Nevertheless, there was a tasting with world champion Marc Almert and the "Weinzeit" bulletin was published twice. The association was supported by the contributions of the members and by donations. President Roland Lenz was able to mention Bio Swiss and Delinat as important financiers. The membership grew to 100, 65 of whom are active. Nora Breitschmid from the organic winery Sitenrain in Meggen and Ruedi Meyer from the Meyer winery in St. Erhard were newly elected to the board. Both grow exclusively Piwi varieties. Meanwhile, Fredi Strasser was adopted. He is considered a pioneer and last year immortalized his visions in the book “Mushroom-Resistant Grape Varieties”. He will continue his work in the biodynamic winery "Stammberg".
future
The association hopes to be able to continue its growing tasks again. A tasting of Piwi wines in Wädenswil, a Wine & Dine in Hiltl Zurich, the Bio Swiss practitioner days and an appearance at the Agrovina with the Auer nursery are planned. The publication of the “PIWI Wein Zeit” association bulletin is also planned. Interested new members are always welcome, contact persons are President Roland Lenz in Uesslingen (info@weingut-lenz.ch) or actuary Daniel Schwarz (info@piwi-ch.ch). (© Beat Felder)
Large PIWI dossier - varieties, wines and options in DIE ROTE - fruit and viticulture CH
Ganz in der Tugend der Zeitschrift DIE ROTE – Schweizer Zeitschrift für Obst- und Weinbau, die seit 157 Jahren im Zeichen des Wissenstransfers steht, widmet sich DIE ROTE in der Ausgabe 08/2021 intensiv den PIWI-Sorten, zeigt ihre Möglichkeiten auf, aber verschweigt auch die Probleme nicht. Der PIWI-Anteil liegt im Moment in der Schweiz bei 3 %, aber man braucht kein Prophet sein, um zu orakeln, dass er nicht so tief bleiben wird.
Chefredakteur Markus Matzner
I don't want to spray my vines! Interview with agronomist and organic pioneer Fredi Strasser
Fredi Strasser is considered a pioneer in PIWI viticulture and from an early age was inspired by the idea of not having to spray his vines. Following this ideal, he devoted his life to researching and cultivating fungus-resistant grape varieties and recorded his experiences and findings in the book Fungus-Resistant Grape Varieties.
Listen to the podcast with Daniel Bayer on Youtube
You can find more podcasts on the topic of PIWI at Daniel's www.wein-verhaben.de
The wine that nobody knows ...
REBAU. Organic quality is also becoming more and more popular with wine. But of all things the grape variety that is best suited struggles.
TEXT: SELIM JUNG | PHOTOS: DANIEL AMMANN
Edy Geiger is honest, but this morning he is deliberately breaking the law. It's still early, foggy and pretty quiet. Dew lies on the vineyard in the St. Gallic valley. Normally at this time the vintner sits in the office with a shirt and tie, now he's out and about with new seedlings in his vineyard. An environmentally friendly variety: Maréchal Foch. What he's doing is good for nature, but unfortunately illegal.
…
Source: Observer 8/2021 - CH
Continue reading
PIWI WEIN - Departure for new wine times PIWI CH January 2021
Dear readers
Dear Piwians and connoisseurs
"It is not the strongest species that survives, nor the most intelligent, it is the one that is most likely to adapt to change." Charles Darwin
Yes, the year 2020 is really tough. These days, the positive and negative are often not far apart. The everyday is questioned, the unusual suddenly becomes normal. 2020 is pure change!
Reflection is once again the order of the day. Unfortunately, this is linked to the realization that we can only change and influence the world positively on a small scale. But at least we should enjoy that to the full!
It is unbelievably positive that we are allowed to make our life worth living in democratic Switzerland! A huge privilege!
Shift down a gear, give yourself and your loved ones more time, create something special in everyday life and consciously treat yourself to something good every now and then ...
This is what Marc Almert, Sommelier World Champion 2019/2020 said to himself. Since his place of work, the Hotel Baur au Lac in Zurich, was not exactly busy at the beginning of July due to Covid 19, he took a little PIWI break. After an extensive tour through our vineyards and winery, the focus was on tasting various PIWI wines: a real wow experience for Marc! But read his tasting notes for yourself right away!
The implementation of the first general meeting of PIWI CH on June 30, 2020 can really be described as successful. 60 people took part in the informative rebuild tour. Around 50 members and guests stayed for the meeting, followed by a tasting. We will therefore also plan the practical linking of technical PIWI cultivation topics and the general meeting next year. Unfortunately, the pandemic thwarted the rest of the annual planning: we were unable to carry out the wine trip to Poland or the W&D in Hiltl in Zurich. But, as is well known, postponed is not canceled!
Social change, global warming, the pandemic and other changes will continue to concern us in 2021. Flexibility and a spirit of innovation are required more than ever, which is nothing new for us Piwians!
Have fun reading and "stay healthy!"
Roland Lenz / President of the PIWI CH association
English (UK) 
Deutsch 
Français 
Italiano