Pinot Grigio delle Venezie Targets 9% Alcohol and 10% Hybrid Grapes Amid Climate Pressures

At the recent Congress of the Consorzio Doc delle Venezie in Trento, the future direction of Pinot Grigio delle Venezie was outlined with a focus on adaptation to climate change and evolving consumer preferences. The Consorzio di Tutela del Pinot Grigio delle Venezie, which oversees one of Europe’s largest wine denominations with 27,000 hectares of vineyards and 1.7 million hectoliters bottled in 2024, is leading research and experimentation to address these challenges.

The Consorzio has partnered with Crea-Ve, the University of Padua, Veneto Agricoltura, Fondazione Edmund Mach, and Vcr Research Center to explore two main strategies. The first involves blending Pinot Grigio with up to 10% Piwi varieties—disease-resistant interspecific hybrids. This approach anticipates regulatory changes that may soon allow such blends under European wine law. The second strategy focuses on producing naturally low-alcohol Pinot Grigio, targeting an alcohol content of around 9% by adjusting vineyard and cellar practices rather than using dealcoholization technology.

Luca Rigotti, president of the Consorzio, emphasized that these initiatives are designed to respond to climate change, growing environmental awareness, and shifting consumer demands, especially among younger generations. He noted that producing wines with naturally lower alcohol content helps maintain the typicity of Pinot Grigio while aligning with market trends. However, he also pointed out regulatory challenges: current European Union rules do not recognize naturally low-alcohol wines as a distinct category, putting them at a disadvantage compared to dealcoholized wines that can be labeled as “non-alcoholic” or “low-alcohol.” Stefano Sequino, director of the Consorzio, called for changes in EU regulations to address this gap and prevent commercial disadvantages.

Research into Piwi varieties is advancing quickly. Riccardo Velasco, director of Crea-Ve, explained that these hybrids offer resistance not only to disease but also to extreme weather conditions brought on by climate change. Maria Chiara Zaganelli from Crea highlighted ongoing genetic studies and enological experiments aimed at improving both disease resistance and the production of low-alcohol wines without dealcoholization.

Despite these advances, Pinot Grigio faces unique challenges. Unlike other grape varieties such as Glera or Sangiovese, it is less stable genetically due to its origin as a mutation of Pinot Noir. This makes the introduction of resistant hybrids even more important for maintaining quality in the face of rising temperatures.

Blind tastings organized by the Consorzio have shown promising results for blends containing 10% Piwi varieties. These microvinifications suggest that larger-scale production could further improve quality and add complexity to traditional Pinot Grigio wines. Marco Stefanini from Fondazione Edmund Mach and Michele Zanardo from the National Wine Committee both support the inclusion of interspecific hybrids as a way to enhance sustainability and product diversity while preserving wine identity.

Climate data presented by Dino Zardi from the University of Trento confirmed that temperatures and CO2 levels have risen sharply over the past forty years in northern Italy’s wine regions. Projections indicate this trend will continue unless there are significant global interventions. Luigi Bavaresco from Università Cattolica del Sacro Cuore di Piacenza warned that Pinot Grigio’s preference for cooler climates makes it particularly vulnerable to warming trends and increasing demand for lighter wines.

Experimental protocols for producing naturally low-alcohol Pinot Grigio involve selecting specific clones, intensive defoliation during ripening, kaolin applications after rainfall, and harvesting at lower sugar levels (16 Brix). Paolo Sivilotti from the University of Udine reported that these methods have already produced wines with good quality in tastings—though some adjustments are needed to balance acidity.

In the cellar, researchers have experimented with non-Saccharomyces yeasts, challenging previous assumptions about their use and opening new possibilities for fermentation management. Simone Vincenzi from the University of Padua explained that while dealcoholization remains important for producing completely non-alcoholic products, naturally low-alcohol wines can be achieved through careful vineyard and cellar practices—a significant shift from past efforts focused on increasing alcohol content.

The work being done by the Consorzio di Tutela del Pinot Grigio delle Venezie reflects broader changes in European viticulture as producers seek ways to adapt to environmental pressures while meeting new market demands. The integration of resistant grape varieties and innovative production techniques may soon redefine what consumers expect from one of Italy’s most widely recognized white wines.