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Vignoles

Vignoles Throughout Pennsylvania

Counties Grown:

General Details

Vignoles growers in Pennsylvania

7

out of 58 participants across PA

Years Grown

More than 20 years

most common response   more details

More than 20 years
57.1% (4)
16 to 20 years
28.6% (2)
10 to 15 years
14.3% (1)

Acres Grown

11.5 acres

total for Vignoles in the State of PA

Acres Grown

1.64 acres

average per participant   more details

1.1
28.6% (2)
4.2
14.3% (1)
1.2
14.3% (1)
0.9
14.3% (1)
2.5
14.3% (1)
0.5
14.3% (1)

Planting Properties

Spacing between rows

9 ft

most common response   more details

9 ft
85.7% (6)
10 ft
14.3% (1)

Spacing between vines

6 ft

most common response   more details

6 ft
57.1% (4)
7 ft
42.9% (3)

Pruning Method

Spur pruning

most common response   more details

Spur pruning
55.6% (5)
Cane pruning
44.4% (4)

Trellis System(s)

High Wire

most common response   more details

High Wire
85.7% (6)
Vertical shoot positioning (VSP)
14.3% (1)

Growth Habit

Upright

most common response   more details

Upright
50.0% (3)
Procumbent/trailing
33.3% (2)
Semi-upright
16.7% (1)

Growth Vigor

High

most common response   more details

High
57.1% (4)
Low
28.6% (2)
Moderate
14.3% (1)

Crop Yield

Average Crop Yield Across Pennsylvania

3.77 tons/acre

without aggressive shoot/cluster thinning   more details

1
14.3% (1)
3
14.3% (1)
7
14.3% (1)
2.3
14.3% (1)
3.6
14.3% (1)
7.4
14.3% (1)
2.1
14.3% (1)

Cold and Frost Sensitivity

Bud Break Timing

Mid

most common response   more details

Mid
57.1% (4)
Late
28.6% (2)
Early
14.3% (1)

Cold Injury of Permanent Vine Structures

Moderate susceptibility

most common response   more details

Moderate susceptibility
42.9% (3)
Low susceptibility
28.6% (2)
High susceptibility
14.3% (1)
Not susceptible
14.3% (1)

Cold Injury of Buds

Moderate susceptibility

most common response   more details

Moderate susceptibility
57.1% (4)
Low susceptibility
42.9% (3)

Crop/Disease Resilience

Difficulty controlling Downy Mildew

Moderate

most common response   more details

Moderate
71.4% (5)
Difficult
14.3% (1)
Very difficult
14.3% (1)

Difficulty controlling Powdery Mildew

Difficult

most common response   more details

Difficult
57.1% (4)
Moderate
28.6% (2)
Easy
14.3% (1)

Difficulty controlling Black Rot

Difficult

most common response   more details

Difficult
57.1% (4)
Moderate
28.6% (2)
Very difficult
14.3% (1)

Difficulty controlling Phomopsis

Easy

most common response   more details

Easy
42.9% (3)
Moderate
42.9% (3)
Very easy
14.3% (1)

Difficulty controlling Anthracnose

Easy

most common response   more details

Easy
57.1% (4)
Moderate
28.6% (2)
Very easy
14.3% (1)

Difficulty controlling Sour Rot

Difficult

most common response   more details

Difficult
57.1% (4)
Very difficult
28.6% (2)
Moderate
14.3% (1)

Difficulty controlling Botrytis Bunch Rot

Difficult

most common response   more details

Difficult
57.1% (4)
Very difficult
42.9% (3)

Sulfur/Copper Sensitivity

Not Sensitive

most common response   more details

Not Sensitive
53.9% (7)
Unsure/Don't know
38.5% (5)
Not sensitive
7.7% (1)

Grape Maturity and Composition

Brix at Harvest

20.43

avg response   more details

19
28.6% (2)
17
14.3% (1)
18
14.3% (1)
22
14.3% (1)
23
14.3% (1)
25
14.3% (1)

Chance the fruit will reach desired maturity

100%

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

100%
57.1% (4)
80%
28.6% (2)
40%
14.3% (1)

Harvest Timing

Mid-season

most common response   more details

Mid-season
57.1% (4)
Very late
14.3% (1)
Late
14.3% (1)
Very early
14.3% (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% (1)

Processing Challenges

No processing challenges

most common response   more details

No processing challenges
100.0% (1)

Clarification Challenges

No clarification challenges

most common response   more details

No clarification challenges
100.0% (1)

Chemistry: Brix

25.00

avg response   more details

25
100.0% (1)

Chemistry: pH

3.00

avg response   more details

3
100.0% (1)

Chemistry: Titratable Acidity

7.00

avg response   more details

7
100.0% (1)

Wine Production

Years Experience Producing this Cultivar

16 to 20 years

most common response   more details

16 to 20 years
100.0% (1)

Barrels

No barrels or oak alternatives

most common   more details

No barrels or oak alternatives
100.0% (1)

Desirable Attributes

Brix

most common   more details

Brix
25.0% (1)
Acidity
25.0% (1)
pH
25.0% (1)
Easy to stabilize
25.0% (1)

Style

Ice-style dessert/late harvest

most common   more details

Ice-style dessert/late harvest
100.0% (1)

Sweetness

Sweet (RS:5% and higher)

most common   more details

Sweet (RS:5% and higher)
100.0% (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% (1)

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
100.0% (1)

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
100.0% (1)