Sauvignac (VB Cal. 6-04)

General: As the forerunner of the so-called "Cal."-Series by Valentin Blattner, the variety was created from a cross of Sauvignon blanc x Riesling x resistance partners. It represents the new generation of Piwis. On the one hand, multiple crosses with different resistance genetics have sustainably improved robustness against fungal diseases. On the other hand, the "Vinifera" parents give the variety a complex varietal aroma that, depending on location, ripeness and cultivation style, lies somewhere between Riesling and Scheurebe.
Cluster: The loose-grained grape is comparable to Riesling in terms of panicle size. The medium-sized berries are very resistant to botrytis due to a thick skin. Full ripeness is indicated by a pink colour.
Resistance:

Peronospora +++

Oidium +++

Botrytis +++

Wine: This variety leaves room for sensory expression in the wine. Depending on the degree of ripeness, the style of vinification and the use of yeast, the variety leans towards Riesling aromas of apricot and ripe apple, or shows the bouquet of lime and discreet blackcurrant of Scheurebe. Typical is a stable acidity that remains lively both over the grape ripening on the vine and during bottle ripening.
Cultivation: The variety is designed for cultivation on a wide range of soil and length. Its medium growth is comparable to Riesling, as is its good wood maturity and frost resistance. The ripening period begins about 10 days before Riesling. Due to its acid stability and thick berry skin, the harvest window can be extended until the end of October. Even under the weather extremes of Switzerland, the variety shows very good resistance to Peronospera and Oidium. Against Botrytis the variety shows itself to be very solid due to the loosened stem structure and the thick berry skin. Our experiences of the last years show a uniform infection of the berry skin by Botrytis with noble rot potential from approx. 100°Oe without the berries bursting.