LIVE certified wines must go through a review process to verify that they fall within certain limits. These wines must contain at least 97% LIVE-certified fruit, total SO₂ must be below 120 mg/L, chaptalization must be below 20g/L, and all other state and federal requirements must be met. Beginning in 2008, labels of wines not produced in a LIVE-certified winery must use the text "Made With LIVE Certified Grapes" to distinguish them from those produced in a certified facility.