General Details

Petit Verdot growers in Berks

3

out of 13 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
33.3% (1)
10 to 15 years
33.3% (1)
Less than 5 years
33.3% (1)

Acres Grown in this County

1.4 acres

total for Petit Verdot in Berks County

Acres Grown in this County

0.47 acres

average per participant   more details

0.8
33.3% (1)
0.1
33.3% (1)
0.5
33.3% (1)

Acres Grown in PA

13.4 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
66.7% (2)
7 ft
33.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
66.7% (2)
4 ft
33.3% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
66.7% (2)
Cane pruning
33.3% (1)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (3)

Growth Habit

Upright

most common response   more details

Upright
66.7% (2)
Semi-upright
33.3% (1)

Growth Vigor

Low

most common response   more details

Low
33.3% (1)
High
33.3% (1)
Moderate
33.3% (1)

Crop Yield

Average Crop Yield In This County

2.23 tons/acre

without aggressive shoot/cluster thinning   more details

1
33.3% (1)
3
33.3% (1)
2.7
33.3% (1)

Average Crop Yield Across Pennsylvania

2.55 tons/acre

without aggressive shoot/cluster thinning   more details

3
21.4% (3)
1
14.3% (2)
2
14.3% (2)
4
7.1% (1)
4.1
7.1% (1)
2.8
7.1% (1)
2.7
7.1% (1)
3.1
7.1% (1)
1.5
7.1% (1)
2.5
7.1% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
100.0% (3)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
66.7% (2)
High susceptibility
33.3% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
66.7% (2)
High susceptibility
33.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
100.0% (3)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
33.3% (1)
Moderate
33.3% (1)
Difficult
33.3% (1)

Difficulty controlling Phomopsis

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Anthracnose

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Difficulty controlling Sour Rot

Easy

most common response   more details

Easy
66.7% (2)
Moderate
33.3% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
66.7% (2)
Easy
33.3% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
60.0% (3)
Unsure/Don't know
40.0% (2)

Grape Maturity and Composition

Brix at Harvest

24.00

avg response   more details

24
100.0% (3)

Chance the fruit will reach desired maturity

60%

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

60%
33.3% (1)
100%
33.3% (1)
Does not apply
33.3% (1)

Harvest Timing

Very late

most common response   more details

Very late
33.3% (1)
Mid-season
33.3% (1)
Late
33.3% (1)

Juice Yield, Processing and Chemistry

Juice Yield

166 to 180 gallons

per ton, most common response   more details

166 to 180 gallons
33.3% (1)
151 to 165 gallons
33.3% (1)
Less than 135 gallons
33.3% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
66.7% (2)
Difficult press
33.3% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (3)

Chemistry: Brix

24.00

avg response   more details

24
100.0% (3)

Chemistry: pH

3.33

avg response   more details

3.5
66.7% (2)
3
33.3% (1)

Chemistry: Titratable Acidity

7.00

avg response   more details

7
100.0% (2)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
33.3% (1)
5 to 10 years
33.3% (1)
Less than 5 years
33.3% (1)

Barrels

American oak

most common   more details

American oak
50.0% (2)
French oak
25.0% (1)
Hungarian oak
25.0% (1)

Desirable Attributes

Brix

most common   more details

Brix
25.0% (3)
Acidity
16.7% (2)
pH
16.7% (2)
Flavor/aroma
16.7% (2)
Versatility
16.7% (2)
Easy to stabilize
8.3% (1)

Style

Table/still

most common   more details

Table/still
100.0% (3)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (3)

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% (3)

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

Sales have stayed the same

most common response   more details

Sales have stayed the same
50.0% (1)
Sales have increased
50.0% (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
100.0% (3)