Welcome to the LIVE Winery Checklist. Completing this document is required for LIVE certification. Your checklist answers are saved as you record your responses, and any additional notes for an item are saved when you click the item's Save Notes button. You can work on your checklist and come back later to complete it, and you can view your progress at any time by clicking My Progress link in the upper righthand corner of the checklist.
The checklist is organized by topic into chapters, which can be navigated by the chapter numbers at left. Each chapter is comprised of control points—sub-topics where you will find a collection of items requiring your responses. Use the dropdown menu below the item text to record your response. The notes link below the item text will expand to show more details about the item: detailed guidance on the requirements, reference documents and links, and notes fields for your use.
The color scheme of the checklist has a specific purpose.
Red Control Points: These control points and the red items within them are required to receive a passing score on the checklist.
Yellow Control Points: To achieve credit for a yellow control point, the property must comply with 50% of the corresponding yellow items. The property must achieve credit for all but one yellow control point to receive a passing score on the checklist.
Green Items: Green items are found within red and yellow control points and are considered bonus items. To receive a passing score on the checklist, you must comply with a minimum of 50% of the available green bonus items—for control points with more than 3 green bonus items, you may only get credit for a maximum of 3 items (although you should record your responses for all of them). This is to encourage properties to achieve bonus points without concentrating too heavily on any one area of improvement.
Chapter 1: Documentation and Training
1.1 Documentation and scope of management system
The winery has created and implemented a written Sustainability Plan that addresses key sustainability issues in winery operations and has management-level endorsement.
The winery meets whole-winery sustainability requirements, outlined in the notes for this item.
The winery has uploaded a facility and grounds plan to the LIVE website, and the plan meets the program requirements outlined in the notes for this item.
Any expansion of the winery facility or new construction complies with LIVE and Salmon-Safe requirements—please see the notes for this item. If there is no construction or expansion during the current year, choose N/A.
The winery operates with a traceability system that allows its products and their certification status to be identified and traced from point of sale back to farm production records.
The winery documents Scope 1 and 2 greenhouse gas emissions for the facility, completing the Winery GHG Workbook for the most recent calendar year.
The winery documents its water use, completing the Winery Water Use Report for the most recent calendar year.
The winery documents its use of key materials, outlined in the notes for this item, and completes the Winery Materials Use Report for the most recent calendar year.
The winery keeps maintenance records of major/heavy equipment (forklifts, tanks, bottling equipment), making them available upon request to LIVE and LIVE inspectors.
The winery maintains truthful documentation demonstrating its compliance with LIVE requirements for a minimum of three years, and it provides access to documentation (upon request) to LIVE and LIVE inspectors.
The winery has planned and is making progress on implementation of one or more continual improvement projects.
The winery has submitted a new idea this year to LIVE for inclusion on the Continuous Improvement List.
1.2 Training of management team
A winery representative attends a LIVE-approved training course annually. Approved training courses include the LIVE Annual Meeting, LIVE lectures, educational conferences, and extension events—please see the notes for this item.
The winery maintains an understanding of and complies with LIVE logo use rules.
The winery provided internal sustainability training to its staff or hosted an open training in the past year.
Chapter 2: Grapes and Enology
2.1 Grape sourcing
The winery controls use of certification marks and claims, ensuring that wines using a mark/claim are made from at least 97% fruit that meets LIVE's vineyard certification requirements.
At least 25% of all fruit used in the winery is from vineyard acreage enrolled with LIVE, a USDA-accredited organic certification program, Demeter's biodynamic certification program, or Salmon-Safe.
At least 50% of all fruit used in the winery is from vineyard acreage enrolled with LIVE, a USDA-accredited organic certification program, Demeter's biodynamic certification program, or Salmon-Safe.
2.2 Yeast selection
2.3 Sulfur dioxide levels
For wines with residual sugar under 1%, total SO2 is less than 150mg/L (choose N/A if not produced). When total SO2 exceeds this level for a bottling lot, the winery must take steps to prevent use of LIVE certification marks and claims on the wine.
For wines with residual sugar over 1%, total SO2 is less than 240 mg/L (choose N/A if not produced). When total SO2 exceeds this level for a bottling lot, the winery must take steps to prevent use of LIVE certification marks and claims on the wine.
Chapter 3: Energy Use and Greenhouse Gas Emissions
3.1 Energy strategy and sources
The winery has prepared an energy efficiency plan and conducts an annual internal review of the plan’s effectiveness.
The winery has increased its percentage of non-fossil based fuel(s) from the previous year.
The winery has undergone a third-party energy audit within the past three years and used the results to develop and implement its energy efficiency plan.
3.2 Greenhouse gas emissions reporting and reduction
The winery has recorded Scope 1 and 2 greenhouse gas emissions for the most recent calendar year.
The winery has tracked and reported emissions from business travel for the most recent calendar year.
The winery has tracked and reported emissions from freight transport for the most recent calendar year.
The winery has reported the details of glass bottles used in its production.
The winery has started a greenhouse gas reduction certification process or audit.
The winery has successfully completed verification of energy efficiency achievements in Scopes 1 and 2, demonstrating at least 5% reduction in per case energy use over three years.
The winery has successfully completed verification of energy efficiency achievements in Scopes 1 and 2, demonstrating at least 10% reduction in per case energy use over three years.
The winery has successfully completed verification of energy efficiency achievements in Scopes 1 and 2, demonstrating at least 15% reduction in per case energy use over three years.
The winery has successfully completed certification of ongoing achievement in per case emissions reductions.
Natural lighting is used where and when available and lights are kept off unless necessary.
Lighting control such as motion detectors, photocells, or time clocks are used in the winery where appropriate.
3.4 Temperature control
Tanks are inspected for coolant leaks annually. Any leaks found are repaired and recorded prior to use.
Winery refrigerant levels are monitored on an annual basis.
The winery site utilizes naturally insulating features on-site—such as caves, berms, and underground buildings—to optimize energy use.
The winery site utilizes free cooling to optimize energy use.
4.1 Construction materials
A sustainability plan is created, implemented, and maintained that addresses local sourcing of materials for winery operations and future expansion of the facility. If the winery operates in a rented space, answer based on sourcing of materials for operations.
4.2 Cellar equipment
At least 50% of wood used for barrels is sourced from third-party certified sustainably harvested sources (e.g. FSC, PEFC, SFI).
4.3 Chemical handling
For enological chemicals and cleaning agents identified by LIVE as high-risk, the winery has implemented procedures that at minimum address protocols as set forth on the product(s)' Safety Data Sheet(s).
Safety Data Sheets for all enological chemicals and cleaning agents used in the winery are made available for inspector.
Chemicals are stored appropriately in secondary containment, segregated from non-like chemicals (acids and bases not stored together), and in a flammable materials cabinet if flammable.
If a high-risk enological chemical or cleaning agent was used that has a lower-risk alternative, the winery has taken action toward implementing the use of the alternative.
4.4 Packaging and shipping material
Packaging used for shipping is recyclable, or made from recycled material. Styrofoam is not allowed.
Lightweight glass bottles or one-way kegs are used.
Refillable containers are used for packaging.
Packaging used for shipping is appropriate for size of shipment while still conforming to carrier's requirements.
4.5 Office purchasing and policies
4.6 Basic solid waste disposal
The winery estimates and documents the weight of solid waste generated annually at the facility.
The winery has developed a recycling solution for materials not accepted by public recycling programs.
The winery collects closures and capsules for recycling and/or reuse, either from within winery, or from the public.
The winery collects glass bottles for recycling and/or reuse, either from within winery, or from the public.
The winery collects external packaging for reuse, either from within winery, or from the public.
4.7 Disposal of organic material and potentially hazardous waste
Winery has a documented program for storage and disposal of tires, batteries, oils, paints and coating. Employees are trained on this protocol.
Organic matter is disposed of in a proper manner (such as on- or off-site composting, or is returned to the vineyard as fertilizer).
4.8 Tasting room and events
The winery uses recycled paper and / or post-consumer waste for a majority of its tasting room and event literature. Using alternative fibers instead of virgin wood fibers is also encouraged.
Guest restroom facilities use recycled paper, washable cloth, composting paper towels, or hand-blower.
A waste-paper recycling policy is in place for events and tasting room operations.
Chapter 5: Water Management
5.1 Water quantity
The winery has an effective wastewater measurement system in place.
Wastewater is monitored monthly with confirming records. The winery benchmarks and maintains records of monthly water use and corresponding annual case production, and a written plan is in place to reduce water use in the winery.
The winery has developed a baseline facility water balance, identifying water use associated with different winery activities and areas for improvement.
5.2 Water quality and disposal of stormwater and wastewater
If the winery is within a municipality, there is a formal agreement in place for disposal of water.
If irrigating with wastewater, the winery must follow the agency guidelines dealing with wastewater discharge and maintain adequate documentation of agency approvals.
If irrigating with wastewater, a management plan is in place to protect soil.
5.3 Salmon-Safe winery protocols
Stormwater runoff from the winery site is treated and infiltrated to minimize water pollution and reduce adverse effects on stream flows.
The property has mapped impervious areas and related stormwater management facilities as well as existing drainage patterns (e.g. depressions, natural swales).
Proper disposal of wastewater is conducted either by connecting with a municipal system or establishing an on-site wastewater disposal system. Wastewater disposal complies with appropriate permits and certifications.
The property has mapped stream channels on the property, indicating whether they are fish-bearing, potential fish-bearing, or non-fish bearing.
All riparian areas of streams on the property are identified, mapped, and classified by width of existing buffer and general vegetation types.
Wetlands are identified, classified, and mapped, including whether the wetland historically or currently provides fish habitat.
The use of any pesticides on the Salmon-Safe High Hazard Pesticide List requires advance approval from Salmon-Safe.
Fertilizer and lime use and potential for contamination of stormwater and streams is minimized through adherence to a program that uses alternative cultural and mechanical practices to maintain soil fertility, uses fertilizers with discretion based on soil fertility and plant needs, uses slow reactive fertilizers, and ensures proper application of fertilizer and lime in terms of amounts and timing.
6.1 Restrooms and breaks
Workers have access to hand washing equipment and clean toilet facilities as is described in OSHA 29 C.F.R. § 1910.141.
Workers are given adequate meal periods and rest breaks as required by law. See External Links for references to state requirements.
6.2 Responsibilities, instructions, and training
New employees receive orientation training including Workers Right to Know, and all training is documented.
6.3 Worker safety
First aid boxes, eyewashes, and shower stations are available and accessible in the vicinity of the work being done.
A Hazardous Communications Plan as required by OSHA is kept and made available for inspector.
Safety training records as required by OSHA are kept and made available for inspector.
An OSHA 300 Log as required by OSHA is kept and made available for inspector.
If the time-weighted average of noise in any winery task is greater than 85 dB it is designated as a noise area, and hearing protectors are available.
The winery has undergone an independent assessment of worker health and safety and is making any recommended improvements.
6.4 Hiring, wages, and benefits
Workers are provided a written (hard copy or digital) non-discrimination policy pertaining to hiring and employment practices at the winery.
Workers are provided a written (hard copy or digital) description of terms of employment and compensation package at the time of hire.
Wages paid for regular working hours exceed legal minimums.
Agricultural exempt employees are paid overtime wages.
The winery gives workers paid time off (sick leave, vacation, and/or family leave).
The winery offers healthcare benefits and/or services to workers.
The winery offers additional benefits to workers (retirement plan, team building activities, etc.)
Worker well-being is regularly assessed and documented, and corresponding workplace improvements are made. See notes for reference materials.
Chapter 7: Community Impact and Education
7.1 Impact on neighbors
7.2 Education of buyers and the public
Winery staff who educate buyers and the public are signed up to receive educational updates from LIVE.