A group of French winemakers has planted hybrid grape varieties that are resistant to vitilities such as mildews to eliminate the need for pesticides and other chemical sprays that are widespread in traditional viticulture. But partisans of hybrids are only a few, and both manufacturers and consumers have to be convinced to give up their Cabernet Sauvignons, Chardonnays and Pinot Noirs.
Gamay is known as the grape that Beaujolais has made famous. Despite the world's worldwide success of the region's wine, a local angle grower, Lilian Abbey, decided to call the time at Gamay.
Abdomen says he will pull his last Gamay vines up at the end of October.
In their place, it will only grow hybrid grape varieties that are generated by crossing different wine species. The aim is to eliminate the need for pesticides, herbicides, fungicides and other phytosan treatments by growing plants that are pest -resistant.
Abdomen came relatively late to win the voter after working as a computer scientist, and one of his first observations in his adopted Métier were the chemicals used in the vineyard.
In France, almost all of the wine consumed has come from the same kind, Vitis Vinifera since the end of World War II. However, Vinifera grapes are very susceptible to diseases such as mildew and mildew that can cause enormous damage and even destroy a whole harvest.
To protect their vines, grape builders in France and almost everywhere, they spray their vineyards in detail with herbicides and fungicides. (Winemakers who use organic cultivation methods in France use the so-called “Bordeaux mixture” of copper sulfate that has been used since the 19th century to prevent infestation).
Although viticulture is only 3.7 percent of the agricultural country in France, according to the French Wine and Vine Institute, 20 percent of the Phytosan products used in the agricultural sector makes it out.
“When I bought my farm about 20 years ago, I realized how many products we need to keep our vines healthy,” says belly. “But I wanted to find a way to do things differently.”
Pesticides are everywhere
He tried organic farming for the first time, but was not sold. “It still required many inputs,” he says, remembering the continued smell of sulfur, which clung to his clothes. “And unfortunately everything is much more difficult with organic farming. Our production and results are very unpredictable because they are dependent on the weather.”
Abdomen heard almost accidentally from another option: use of grape varieties that are more resistant to diseases and therefore do not require sprays with chemicals.
Since the emergence of Reb diskities at the end of the 19th century, botanists have tried to create Vinifera plants that are less susceptible to pests. For this purpose, they used American varieties (Vitis Riparia, Vitis Labrusca, Vitis Rupestris) as a rootstock to which local Vitis Vinifera varieties were cut.
“These early hybrids have proven their value in the last century, but they are gradually being forgotten. Winzler preferred to keep their traditional local vines – 'their terroir' and to grab chemical solutions,” says belly. “Today we have to restore them to their lawful place and rediscover more natural wines,” he says.
The Vitis Batardus Liberata Association, chaired by belly set, has been trying to promote hybrids in French vineyards. “We try to raise awareness of them, to catalog them and show our colleagues their agronomic value,” says belly.
But for many winemakers who are deeply connected to their inheritance, the call of a wine is associated with a traditional grape variety. Experimenting with hybrids therefore keeps little attraction. “In families who have built up everything about a grape variety and have had a vineyard for centuries, it is normal not to change,” says belly that “it will be a long way to bring about real changes.”
Today it still seems to cultivate the preservation of some eccentric. In 2025 there were almost 3,000 hectares of pest -resistant hybrids in France. For comparison: According to the Ministry of Agriculture, the country amounted to a total of 789,000 hectares of vineyards in 2023.
But abdomen insists that hybrids have many advantages. By not having to spray chemicals, “we save a lot of time and money,” he says. “But above all, without these products in our hands, we can rediscover the real pleasure, to work with plants.”
A “hybrid” champagne
When looking for pesticide -free vineyards National Research Institute for Agriculture, Food and Environment (French National Research Institute for Agriculture, Food and Environment or Inrae).
In the past 20 years, researchers have been working on creating a new generation of hybrid grapes that are pest-resistant and are adapted to various French wine-growing regions. There is a hybrid for every climate. Examples are “Muscaris”, “Cabernet Blanc” and “Cabernet Cortis” in the regions Languedoc-Roussillon and Bordeaux; “Divico” and 'Johanniter' in Switzerland and “Voltis” in champagne.
The offer to promote hybrids was a “long obstacle course”, says Komlan Avia, a researcher in genetics and Vine improvement at Inrae, who finds that the project “started in the early 2000s” and now begins to bear fruit.
After fifteen years of laboratory research, intersection and genetic analysis, the first modern hybrid grapes were planted in selected vineyards in the Hérault region, in the Bordeaux region and in champagne. They gradually gained official support and were allowed to be commercialized.
The taste challenge
“Today 12 hybrid grape varieties are available in stores. And it will soon be 17,” says Avia. “It is a great success. While a traditional grape variety requires an average of 18 pesticide treatments per year, a hybrid variety only needs two or three. That is a big difference!” he determines.
“But so that there is a real influence, hybrids must be taken over by WinzroWers,” he says.
Another government agency that National Institute for Origin and Quality (French National Institute for Origin and Quality (InaO) could play a role in promoting a more comprehensive acceptance of hybrids.
The INAO is responsible for the certification of agricultural products such as wine and cheese to protect characteristic and traditional regional products.
It gives an AOC label – Controlled origin designation – An official certification of authenticity on a certain product from a defined geographical area.
The INAO recently approved the absorption of hybrid grape varieties in certain prestigious wines such as champagne. “In other words, Winzrowers can increase some of the hybrid grape types on their countries and maintain their calling,” says Avia. He hopes that this validation will calm wine breeders and arouse the interest of those who are open to plants of hybrids.
One last major hurdle remains – win over the palate of consumers. “For a long time, wines made of hybrid grape types had a bad reputation. They were considered poor quality and said they tasted badly,” says belly.
“But this criticism is just a generalization,” he argues. “Not all types of grape are the same. Certainly some hard wines produce. Others are very unmistakable, with a strong taste of red fruits and a musk -like taste. Others are very similar to our traditional grape varieties.”
“Ultimately, I trust consumers,” says belly. “We already had the natural wine movement that has expanded our taste horizon. And some consumers may be looking for another, sometimes more complex taste than traditional wines.” Not to mention that some people are “certainly ready to drink these wines only for what they represent – natural wines from the vineyard to the basement,” he says.
This article was translated from the original in French By David Howley.