Vigna del Monte carefully monitors the quality of our fruit throughout
the growing season through harvest. For those of you interested in knowing the
specific chemistry of the last harvest for comparative purposes, you will find
this below.
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Vintage 2006
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Vintage 2007
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Brix
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Acid
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pH
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Brix
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Acid
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pH
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WHITES
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Cayuga
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17.5 |
0.73 |
3.05 |
18.0
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0.78
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3.13
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19.0
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0.85
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3.04
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Chardonnay
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21.0 |
0.78 |
3.10 |
19.2
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0.80
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3.20
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20.3
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0.85
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3.26
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Chardonnel
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21.5 |
0.79 |
2.95 |
19.6
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0.80
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3.02
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22.1
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0.80
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3.15
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Kerner
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21.0 |
0.68 |
3.10 |
20.6
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0.66
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3.03
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20.1
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0.66
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3.19
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Valvin Muscat
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19.5 |
0.72 |
3.05 |
17.3
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0.66
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3.35
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18.6
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0.83
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3.28
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Seyval
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19.5 |
0.79 |
3.10 |
19.6
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0.75
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3.15
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20.4
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0.86
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3.14
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Traminette
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20.0 |
0.81 |
2.98 |
19.8
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0.82
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3.03
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20.4
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0.75
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3.20
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Vidal
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20.5 |
0.90 |
3.10 |
20.0
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0.88
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3.09
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20.8
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0.90
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3.11
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Vignoles
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20.0 |
1.09 |
3.05 |
19.8
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0.90
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3.12
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20.0
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1.02
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3.20
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REDS
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Cabernet Franc
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20.0
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0.74
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3.15
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21.0
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0.76
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3.25
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20.6
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0.80
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3.24
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Chambourcin
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20.5 |
0.94 |
3.10 |
20.2
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0.91
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3.25
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21.0
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0.88
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3.20
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DeChaunac
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20.0 |
0.87 |
3.13 |
19.2
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0.75
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3.20
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20.8
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0.83
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3.08
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| Chancellor |
19.8 |
0.87 |
3.02 |
19.4 |
0.86 |
3.30 |
19.8 |
0.93 |
3.26 |
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Gamay
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20.0 |
0.78 |
3.05 |
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20.2
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0.80
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3.20
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Vigna del Monte
220 Browns Drive Easton,
Pennsylvania 18042
610 258-1046 e-mail vignadelmonte@yahoo.com
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© 2003 - 2008
Vigna del Monte. All rights reserved
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