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Pinot gris (grigio)

Pinot gris (grigio) Throughout Pennsylvania

Counties Grown:

General Details

Pinot gris (grigio) growers in Pennsylvania

16

out of 58 participants across PA

Years Grown

10 to 15 years

most common response   more details

10 to 15 years
43.8% (7)
More than 20 years
25.0% (4)
16 to 20 years
12.5% (2)
Less than 5 years
12.5% (2)
5 to 9 years
6.3% (1)

Acres Grown

20.8 acres

total for Pinot gris (grigio) in the State of PA

Acres Grown

1.30 acres

average per participant   more details

1
12.5% (2)
0.5
12.5% (2)
0.6
12.5% (2)
3
6.3% (1)
2.2
6.3% (1)
1.3
6.3% (1)
0.2
6.3% (1)
1.2
6.3% (1)
0.3
6.3% (1)
1.6
6.3% (1)
1.5
6.3% (1)
0.9
6.3% (1)
4.4
6.3% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
43.8% (7)
8 ft
25.0% (4)
7 ft
18.8% (3)
10 ft
12.5% (2)

Spacing between vines

6 ft

most common response   more details

6 ft
43.8% (7)
5 ft
31.3% (5)
3 ft
12.5% (2)
7 ft
6.3% (1)
4 ft
6.3% (1)

Pruning Method

Cane pruning

most common response   more details

Cane pruning
66.7% (12)
Spur pruning
33.3% (6)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
93.8% (15)
High Wire
6.3% (1)

Growth Habit

Upright

most common response   more details

Upright
80.0% (12)
Semi-upright
13.3% (2)
Procumbent/trailing
6.7% (1)

Growth Vigor

Moderate

most common response   more details

Moderate
75.0% (12)
High
12.5% (2)
Low
12.5% (2)

Crop Yield

Average Crop Yield Across Pennsylvania

3.13 tons/acre

without aggressive shoot/cluster thinning   more details

3.5
18.8% (3)
1
12.5% (2)
6.7
12.5% (2)
2.5
12.5% (2)
2
6.3% (1)
3
6.3% (1)
5
6.3% (1)
1.5
6.3% (1)
2.2
6.3% (1)
2.4
6.3% (1)
3.1
6.3% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
56.3% (9)
Early
43.8% (7)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
62.5% (10)
High susceptibility
18.8% (3)
Low susceptibility
18.8% (3)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
62.5% (10)
Low susceptibility
31.3% (5)
Unsure/Don't know
6.3% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
66.7% (10)
Difficult
26.7% (4)
Easy
6.7% (1)

Difficulty controlling Powdery Mildew

Moderate

most common response   more details

Moderate
37.5% (6)
Easy
37.5% (6)
Difficult
25.0% (4)

Difficulty controlling Black Rot

Moderate

most common response   more details

Moderate
50.0% (8)
Easy
37.5% (6)
Very easy
6.3% (1)
Difficult
6.3% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
56.3% (9)
Moderate
43.8% (7)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
62.5% (10)
Moderate
37.5% (6)

Difficulty controlling Sour Rot

Difficult

most common response   more details

Difficult
40.0% (6)
Moderate
33.3% (5)
Easy
13.3% (2)
Very difficult
13.3% (2)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
43.8% (7)
Difficult
37.5% (6)
Very difficult
12.5% (2)
Very easy
6.3% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
51.7% (15)
Unsure/Don't know
31.0% (9)
Not sensitive
17.2% (5)

Grape Maturity and Composition

Brix at Harvest

20.75

avg response   more details

20
50.0% (8)
21
25.0% (4)
22
25.0% (4)

Chance the fruit will reach desired maturity

80%

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

80%
31.3% (5)
70%
18.8% (3)
100%
18.8% (3)
90%
12.5% (2)
60%
6.3% (1)
50%
6.3% (1)
40%
6.3% (1)

Harvest Timing

Early

most common response   more details

Early
43.8% (7)
Mid-season
43.8% (7)
Very early
12.5% (2)

Juice Yield, Processing and Chemistry

Juice Yield

135 to 150 gallons

per ton, most common response   more details

135 to 150 gallons
55.6% (5)
151 to 165 gallons
33.3% (3)
166 to 180 gallons
11.1% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
88.9% (8)
High pH
11.1% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
77.8% (7)
Protein stability difficult
22.2% (2)

Chemistry: Brix

21.00

avg response   more details

20
42.9% (3)
22
42.9% (3)
21
14.3% (1)

Chemistry: pH

3.28

avg response   more details

3.5
55.6% (5)
3
44.4% (4)

Chemistry: Titratable Acidity

6.63

avg response   more details

6
37.5% (3)
7
25.0% (2)
8
25.0% (2)
5
12.5% (1)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
44.4% (4)
5 to 10 years
44.4% (4)
11 to 15 years
11.1% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
72.7% (8)
French oak
9.1% (1)
American oak
9.1% (1)
Hungarian oak
9.1% (1)

Desirable Attributes

Flavor/aroma

most common   more details

Flavor/aroma
29.6% (8)
Brix
18.5% (5)
pH
14.8% (4)
Easy to stabilize
11.1% (3)
Acidity
11.1% (3)
Versatility
11.1% (3)
Other
3.7% (1)

Style

Table/still

most common   more details

Table/still
100.0% (9)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
66.7% (6)
Semi-dry (RS:1-2.5%)
33.3% (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
77.8% (7)
Yes, we began making wine with this cultivar because of customer requests
22.2% (2)

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
44.4% (4)
Sales have stayed the same
33.3% (3)
Sales have decreased
22.2% (2)

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

No, I do not plan to increase the volume of wine made with the cultivar

most common   more details

No, I do not plan to increase the volume of wine made with the cultivar
66.7% (6)
Yes, I plan to/would like to increase the volume of wine made with the cultivar
33.3% (3)