Growing grapes for fine wine production can require up to 30 applications per harvest of fungicides to combat two main vineyard diseases: downy mildew, which appears with excess moisture, and powdery mildew, which occurs during dry summer. This high dependence on chemical pesticides represents a significant cost for traditional producers.
In the south and southeast of Minas Gerais, two farmers are experimentally cultivating grapes destined for wine production with little or no fungicide application. The goal is to reduce production costs and obtain a more sustainable drink, aligned with demands for more ecological agricultural practices.
The secret behind these vines lies in so-called piwis grapes, an abbreviation of the German term "pilzwiderstandsfähige," meaning resistant to diseases. These varieties were genetically developed to naturally resist the main ailments affecting vineyards, eliminating or minimizing the use of chemical pesticides.
Unlike the grapes used in winter wines, produced with the double pruning technique, piwis grapes are harvested in summer. This difference in the production cycle allows for diversifying the grape supply in the region and exploring a distinct market window.
