Sauvignac

Summary

Sauvignac is a white PIWI variety bred specifically to replicate Sauvignon Blanc character while providing strong fungal disease resistance. Developed by renowned Swiss breeder Valentin Blattner, Sauvignac produces aromatic whites with the characteristic herbaceous, gooseberry, and citrus notes of Sauvignon Blanc, making it highly attractive to winemakers seeking to reduce chemical inputs without sacrificing varietal character. With approximately 50 hectares and rapidly expanding, Sauvignac represents the cutting edge of PIWI breeding—creating disease-resistant alternatives that consumers cannot distinguish from traditional varieties in blind tastings.

Identity

VIVC: Entry #45169
Berry Color: BLANC
Type: PIWI (Interspecific hybrid)

Breeding Number: VB Cal. 6-04

Creator: Valentin Blattner, Switzerland
Location: Soyhières (Swiss Jura)

Genetic Origin

Parentage: Sauvignon Blanc genetics × disease-resistant varieties

Note: Exact parentage is proprietary information retained by breeder Valentin Blattner, but includes Sauvignon Blanc as a key parent to achieve varietal character.

Breeding Goal: Create a disease-resistant variety that produces wines indistinguishable from Sauvignon Blanc.

Valentin Blattner: PIWI Pioneer

Valentin Blattner is one of the world’s most important PIWI breeders:

Based in Swiss Jura (Soyhières)
Created numerous successful PIWI varieties
Focus on quality matching traditional varieties
Varieties include: Cabernet Jura, Cabernet Noir, Sauvignac, Pinotin
Philosophy: Disease resistance without quality compromise

Disease Resistance Profile

Disease	Resistance Level	Notes
Downy Mildew	VERY HIGH	Near immune
Powdery Mildew	HIGH	Strong resistance
Botrytis	MEDIUM-HIGH	Good resistance
Black Rot	HIGH	Good resistance

Spray Reduction: 80-95% reduction vs. traditional Sauvignon Blanc

Practical Impact:

Often zero fungicide sprays needed
Ideal for organic/biodynamic production
Significant cost and labor savings

Distribution

Total Global Plantings: ~50 hectares (rapidly expanding)

Country	Hectares	Status
Switzerland	~30	Origin; established
Germany	~10	Growing
France	~5	Emerging interest
Austria	~3	Trial plantings
Other	~2	Various

Growth Trend: One of the fastest-growing PIWI varieties due to Sauvignon Blanc-like character

Viticulture

Growth Characteristics

Vigor: Medium
Growth Habit: Semi-erect
Budbreak: Medium
Flowering: Mid-season
Véraison: Medium
Harvest: Medium (similar to Sauvignon Blanc)

Climate Requirements

Ideal Climate: Cool to moderate continental
Heat Summation: 1,200-1,600 GDD (base 10°C)
Versatility: Similar climate requirements to Sauvignon Blanc
Frost: Good tolerance

Soil Preferences

Adaptable: Performs on various soils
Ideal: Well-drained, moderate fertility
Comparison: Similar soil preferences to Sauvignon Blanc

Viticultural Management

Training: Guyot or cordon (standard)
Pruning: Moderate bud load
Yield Control: 60-80 hl/ha for quality
Spray Program: MINIMAL to ZERO—key advantage
Canopy Management: Standard practices

Enology

Must Parameters at Harvest

Parameter	Typical Range	Notes
Brix	20-23°	Good accumulation
pH	3.1-3.4	Good
Titratable Acidity	6.5-8.5 g/L	Good retention
YAN	180-280 mg/L	Generally adequate

Aroma Compounds

Key Feature: Thiols similar to Sauvignon Blanc

3MH (3-mercaptohexanol): Grapefruit, passionfruit
3MHA (3-mercaptohexyl acetate): Boxwood, tropical
Pyrazines: Herbaceous, green pepper (terroir dependent)
Result: Wines closely resembling Sauvignon Blanc

Fermentation

Yeast Selection: Thiol-releasing yeasts recommended
Temperature: 14-18°C (preserve aromatics)
Duration: 14-21 days
Vessel: Stainless steel (standard)
Skin Contact: Brief optional (enhance aromatics)

Malolactic Fermentation

Standard: Usually blocked
Reason: Preserve freshness and aromatic intensity
Method: Temperature control, SO₂

Oak Treatment

Standard: None
Philosophy: Oak would mask varietal character
Style: Fresh, aromatic—like Sauvignon Blanc

Wine Styles

Style	Method	Character
Classic Fresh	Cool ferment, no MLF	Gooseberry, herbaceous
Tropical	Riper harvest	Passionfruit, mango hints
Sur Lie	Lees contact	Fuller, textured

Sensory Profile

Visual

Intensity: Pale
Hue: Straw with green hints
Comparison: Virtually identical to Sauvignon Blanc

Aromatic Profile

Category	Descriptors
Green/Herbal	GRASSY, herbaceous, green pepper
Citrus	Grapefruit, lime, lemon
Tropical	Passionfruit (riper examples)
Fruit	GOOSEBERRY (signature)
Mineral	Flinty, chalky

Palate

Body: Light to medium
Acidity: HIGH (Sauvignon-like)
Texture: Crisp, fresh
Finish: Clean, aromatic, moderate length
Alcohol: Moderate (12-13.5%)

In blind tastings, Sauvignac is frequently confused with Sauvignon Blanc—demonstrating the success of the breeding program in achieving varietal character.

Winemaker Considerations

Challenges

Availability: Still limited nursery stock
Market Education: Explaining PIWI concept
Appellation Restrictions: Not yet permitted everywhere
Price Positioning: Communicate value of sustainability
Varietal Labeling: Cannot be labeled “Sauvignon Blanc”

Opportunities

Sauvignon Alternative: Perfect substitute
Sustainability Story: Minimal spray marketing
Cost Reduction: Dramatically lower production costs
Climate Adaptation: Disease resistance valuable
Quality Achievement: Matches traditional variety

Winemaking Tips

Treat exactly like Sauvignon Blanc
Use thiol-enhancing yeast strains
Cool fermentation essential
Early bottling preserves aromatics
Market on sustainability and quality

Regulatory Status

Authorized Regions

Switzerland: Various cantons
Germany: Expanding authorization
France: Trial/experimental status
EU: Increasing acceptance for PIWI varieties

Labeling Considerations

Cannot be sold as “Sauvignon Blanc”
Must use variety name “Sauvignac”
Sustainability messaging important for marketing

Comparison with Sauvignon Blanc

Characteristic	Sauvignac	Sauvignon Blanc
Aromatics	Very similar	Classic profile
Acidity	High	High
Body	Light-Medium	Light-Medium
Disease Resistance	Excellent	Poor
Spray Requirements	Near zero	Full program
Quality	Comparable	Benchmark

The Future of PIWI

Sauvignac represents the goal of modern PIWI breeding:

Quality indistinguishable from traditional varieties
Near-complete disease resistance
Sustainable, low-input viticulture
Consumer acceptance through familiar flavor profile

Sources

VIVC Database - Vitis International Variety Catalogue
Blattner Varieties (breeder information)
PIWI International Association
Swiss Wine Promotion
German Wine Institute (PIWI research)

Last Updated: January 13, 2026