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When they hear the name "Piwi" wines, many wine connoisseurs quickly turn up their noses. After all, few have ever tasted good or even excellent wines made from fungus-resistant varieties. Good for the environment, yes, but also good for the palate? The list of prejudices is long. Piwis are a complex subject that requires courage and curiosity on the part of producers and connoisseurs

Piwi wines are niche wines - and they will remain so in the near future. But we have to come to terms with the idea that climate change and aspects of sustainability make it necessary to take wines made from fungus-resistant varieties seriously in the long term. Soil compaction and pesticide contamination can no longer be accepted as a necessary evil in viticulture in the long run.

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