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 within the first year of membership. 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.
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 started a greenhouse gas reduction certification process.
The winery has successfully completed certification 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 certification 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 certification 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
4.2 Cellar equipment
At least 50% of wood used for barrels is sourced from third-party certified sustainably harvested sources (e.g., FSC).
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)' Material Safety Data Sheet(s).
Material 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
Lightweight glass bottles 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
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
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.
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 for either municipal connection or on-site disposal.
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
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
A Hazardous Communications Plan as required by OSHA is 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 non-discrimination policy pertaining to hiring and employment practices at the winery.
Workers are provided a written 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.)