General Details

Pinot gris (grigio) growers in Berks

2

out of 16 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
100.0% (2)

Acres Grown in this County

1.8 acres

total for Pinot gris (grigio) in Berks County

Acres Grown in this County

0.90 acres

average per participant   more details

0.2
50.0% (1)
1.6
50.0% (1)

Acres Grown in PA

20.8 acres

total

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
50.0% (1)
7 ft
50.0% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
50.0% (1)
5 ft
50.0% (1)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
50.0% (1)
Cane pruning
50.0% (1)

Trellis System(s)

Vertical shoot positioning (VSP)

most common response   more details

Vertical shoot positioning (VSP)
100.0% (2)

Growth Habit

Upright

most common response   more details

Upright
100.0% (2)

Growth Vigor

Moderate

most common response   more details

Moderate
100.0% (2)

Crop Yield

Average Crop Yield In This County

4.00 tons/acre

without aggressive shoot/cluster thinning   more details

3
50.0% (1)
5
50.0% (1)

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
50.0% (1)
Early
50.0% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (1)
Low susceptibility
50.0% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
50.0% (1)
Low susceptibility
50.0% (1)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
100.0% (2)

Difficulty controlling Powdery Mildew

Easy

most common response   more details

Easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Black Rot

Easy

most common response   more details

Easy
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
50.0% (1)
Moderate
50.0% (1)

Difficulty controlling Sour Rot

Moderate

most common response   more details

Moderate
50.0% (1)
Difficult
50.0% (1)

Difficulty controlling Botrytis Bunch Rot

Moderate

most common response   more details

Moderate
50.0% (1)
Difficult
50.0% (1)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
66.7% (2)
Unsure/Don't know
33.3% (1)

Grape Maturity and Composition

Brix at Harvest

22.00

avg response   more details

22
100.0% (2)

Chance the fruit will reach desired maturity

70%

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

70%
50.0% (1)
80%
50.0% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
50.0% (1)
Early
50.0% (1)

Juice Yield, Processing and Chemistry

Juice Yield

135 to 150 gallons

per ton, most common response   more details

135 to 150 gallons
100.0% (2)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
50.0% (1)
High pH
50.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
50.0% (1)
Protein stability difficult
50.0% (1)

Chemistry: Brix

22.00

avg response   more details

22
100.0% (2)

Chemistry: pH

3.50

avg response   more details

3.5
100.0% (2)

Chemistry: Titratable Acidity

6.50

avg response   more details

6
50.0% (1)
7
50.0% (1)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
100.0% (2)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (2)

Desirable Attributes

Brix

most common   more details

Brix
20.0% (2)
Acidity
20.0% (2)
pH
20.0% (2)
Flavor/aroma
20.0% (2)
Easy to stabilize
10.0% (1)
Versatility
10.0% (1)

Style

Table/still

most common   more details

Table/still
100.0% (2)

Sweetness

Dry (RS:<1%)

most common   more details

Dry (RS:<1%)
100.0% (2)

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% (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
50.0% (1)
Sales have decreased
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
50.0% (1)
No, I do not plan to increase the volume of wine made with the cultivar
50.0% (1)