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Grüner Veltliner

Grüner Veltliner Throughout Pennsylvania

Counties Grown:

General Details

Grüner Veltliner growers in Pennsylvania

12

out of 58 participants across PA

Years Grown

5 to 9 years

most common response   more details

5 to 9 years
33.3% (4)
10 to 15 years
33.3% (4)
Less than 5 years
25.0% (3)
16 to 20 years
8.3% (1)

Acres Grown

13.2 acres

total for Grüner Veltliner in the State of PA

Acres Grown

1.10 acres

average per participant   more details

0.8
25.0% (3)
0.5
16.7% (2)
1
8.3% (1)
0.7
8.3% (1)
1.2
8.3% (1)
1.4
8.3% (1)
3.9
8.3% (1)
1.5
8.3% (1)
0.1
8.3% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
41.7% (5)
7 ft
16.7% (2)
6 ft
16.7% (2)
10 ft
16.7% (2)
8 ft
8.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
66.7% (8)
3 ft
33.3% (4)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
69.2% (9)
Spur pruning
30.8% (4)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (12)

Growth Habit

Upright

most common response   more details

Upright
81.8% (9)
Semi-upright
18.2% (2)

Growth Vigor

Moderate

most common response   more details

Moderate
41.7% (5)
High
41.7% (5)
Low
16.7% (2)

Crop Yield

Average Crop Yield Across Pennsylvania

3.20 tons/acre

without aggressive shoot/cluster thinning   more details

1
27.3% (3)
3
18.2% (2)
2
9.1% (1)
5
9.1% (1)
6.3
9.1% (1)
2.3
9.1% (1)
5.2
9.1% (1)
5.4
9.1% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
83.3% (10)
Early
16.7% (2)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
63.6% (7)
High susceptibility
27.3% (3)
Low susceptibility
9.1% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
45.5% (5)
High susceptibility
27.3% (3)
Low susceptibility
27.3% (3)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
41.7% (5)
Difficult
25.0% (3)
Very difficult
16.7% (2)
Easy
16.7% (2)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
41.7% (5)
Difficult
33.3% (4)
Moderate
25.0% (3)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
41.7% (5)
Moderate
41.7% (5)
Difficult
16.7% (2)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
54.5% (6)
Moderate
27.3% (3)
Very difficult
9.1% (1)
Difficult
9.1% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
81.8% (9)
Difficult
9.1% (1)
Moderate
9.1% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
50.0% (6)
Easy
25.0% (3)
Difficult
25.0% (3)

Difficulty controlling Botrytis Bunch Rot

Easy

most common response   more details

Easy
41.7% (5)
Moderate
41.7% (5)
Difficult
16.7% (2)

Sulfur/Copper Sensitivity

Unsure/Don't know

most common response   more details

Unsure/Don't know
47.4% (9)
Not Sensitive
42.1% (8)
Not sensitive
10.5% (2)

Grape Maturity and Composition

Brix at Harvest

19.40

avg response   more details

18
30.0% (3)
19
30.0% (3)
21
30.0% (3)
20
10.0% (1)

Chance the fruit will reach desired maturity

80%

in a given year, measured over the last 10 years   more details

80%
33.3% (4)
100%
16.7% (2)
50%
16.7% (2)
60%
8.3% (1)
90%
8.3% (1)
Does not apply
8.3% (1)
70%
8.3% (1)

Harvest Timing

Early

most common response   more details

Early
45.5% (5)
Mid-season
36.4% (4)
Late
18.2% (2)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
50.0% (3)
More than 180 gallons
16.7% (1)
151 to 165 gallons
16.7% (1)
135 to 150 gallons
16.7% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
83.3% (5)
Filtration issues
16.7% (1)

Clarification Challenges

Protein stability difficult

most common response   more details

Protein stability difficult
60.0% (3)
No clarification challenges
40.0% (2)

Chemistry: Brix

20.00

avg response   more details

20
50.0% (3)
21
33.3% (2)
18
16.7% (1)

Chemistry: pH

3.20

avg response   more details

3
60.0% (3)
3.5
40.0% (2)

Chemistry: Titratable Acidity

6.20

avg response   more details

6
40.0% (2)
7
40.0% (2)
5
20.0% (1)

Wine Production

Years Experience Producing this Cultivar

5 to 10 years

most common response   more details

5 to 10 years
66.7% (4)
16 to 20 years
16.7% (1)
11 to 15 years
16.7% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (6)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
25.0% (3)
Versatility
25.0% (3)
Brix
16.7% (2)
Acidity
16.7% (2)
pH
16.7% (2)

Style

Table/still

most common   more details

Table/still
66.7% (6)
Sparkling
33.3% (3)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
83.3% (5)
Semi-dry (RS:1-2.5%)
16.7% (1)

Consumer Demand

Did you begin making wine with this cultivar because of customer requests?

No, we did not begin making wine with the cultivar because of customer requests

most common response   more details

No, we did not begin making wine with the cultivar because of customer requests
100.0% (6)

Over the past three years, have sales for wine made from the following cultivars increased, stayed the same, or decreased?

Sales have increased

most common response   more details

Sales have increased
50.0% (3)
Sales have stayed the same
33.3% (2)
Sales have decreased
16.7% (1)

Do you have plans to, or would you like to, increase the volume of wine you have available for consumers to purchase?

Yes, I plan to/would like to increase the volume of wine made with the cultivar

most common   more details

Yes, I plan to/would like to increase the volume of wine made with the cultivar
50.0% (3)
No, I do not plan to increase the volume of wine made with the cultivar
50.0% (3)