1.1.1. Harvest receiving records are complete and available for inspector to review traceability of fruit from vineyard to winery.

1.1.2. LIVE Energy Usage Summary is complete and available, and submitted to LIVE electronically via the Required Documents page.

1.1.3. Maintenance records of major/heavy equipment (forklifts, tanks, bottling equipment) are complete and available for inspector.

1.1.4. Above records kept for 3 years (enter 1 automatically from 2008-2010, or if you are in your first three years of LIVE membership).

1.1.5. A basic winery and grounds plan has been submitted to LIVE via the Winery Overview page on this website. Minimum requirements for grounds plan: Sq footage, landscaping, entrances and exits, ventilation, energy efficient features, major areas such as barrel storage, tasting room, and offices. A full blueprint is not required. Minimum requirements for Salmon-Safe ground plan (should be included on LIVE grounds plan): impervious surfaces, stream channels with fish-bearing status, riparian areas and buffer zones, wetlands. Enter Yes if Salmon-Safe requirements are met via LIVE Vineyard or Winery Certification documents.

1.1.6. Any citations issued in the past 3 years by DEQ, OSHA, or other state/city/local regulatory agencies must be available for inspector as well as corrective action plan that addresses these citations. If winery received no citations, choose N/A.

1.1.7. Whole-winery sustainability is met. See Explanation for details.

1.1.8. If the winery is an estate with vineyard, the vineyard must be at minimum enrolled in LIVE's vineyard program.

1.2.1. Winery manager has completed each control point of this LIVE Winery Checklist, and electronically signed/dated it by the deadline set by LIVE. There is mutual consent that each entry is complete and true.

1.4.1. A representative authorized by winery management attends a LIVE-approved training course within the first year of membership. This list is available on the LIVE website, www.liveinc.org. Training courses not listed can be approved through request and documentation to LIVE.

1.4.2. Winery owner/manager attends further training courses this year.

1.4.3. A management representative from each winery function (i.e. tasting room, office, etc) attended further training courses this year.

1.4.4. A representative (or representatives) authorized by winery management provided internal sustainability training to their organizational staff or hosted an open training in their facility for the industry in the past year.

2.1.1. For bottlings to be considered for LIVE logo use, at least 97% of grapes used in wine to be considered (by volume) were grown in LIVE certified vineyard(s). Wines must also meet other LIVE wine certification standards.

2.1.2. Facility sources at least 25% of all fruit (by volume) from LIVE, Tilth, Demeter, Food Alliance or Salmon-Safe. Sources do not need to be CERTIFIED by these programs, but simply ENROLLED.

2.1.3. Facility sources at least 50% of all fruit (by volume) from LIVE, Tilth, Demeter, Food Alliance or Salmon-Safe. Sources do not need to be CERTIFIED by these programs, but simply ENROLLED.

2.1.4. Over 50% of all grapes used (by volume) are sourced from LIVE certified vineyard(s).

2.1.5. Over 85% of all grapes used (by volume) are sourced from LIVE certified vineyard(s).

3.1.1. Winery has benchmarked itself for usage of electricity, petrol, LPG and other fuels for winery operations and has prepared and begun implementing an energy reduction strategy based on fuel/case unit metric.

3.1.2. Winery obtains at least 5% of its electricity use from renewable sources (wind, solar, etc).

3.1.3. Winery obtains at least 10% of its electricity use from renewable sources (wind, solar, etc).

3.1.4. Winery obtains at least 25% or more of its electricity from renewable sources (wind, solar, etc).

3.1.5. HIGHLY ENCOURAGED FOR 2010!!! Winery has input complete information in Carbon Footprint Data Collection Worksheet.

3.1.6. Winery has converted energy use values to C0₂ equivalent emissions based on publicly available tools.

3.1.7. At least 50% of all grapes were transported from a source less than 60 miles from winery.

4.1.1. No wine came into contact with lead or untreated cement in direct contact with the ground. This reduces the risk of contamination.

4.1.2. Less than 50% of wine produced in the winery came into contact with fiberglass.

4.1.3. No mercury is used in tank thermometers.

4.1.4. Only food grade lubricants are used on equipment.

4.1.5. Winery is well-ventilated (minimum openable area to outdoors must be 4% of floor area) and has free-draining floors. Wineries without adequate ventilation may compensate with exhaust fans used during caustic winery procedures.

4.1.6. All equipment is coated with inert material, or made of stainless steel (food grade material).

4.1.7. At least 50% of wood used for barrels is sourced from third-party certified sustainably harvested sources (eg. FSC, PEFC).

4.1.8. At least 50% of barrels are coopered within 1000 miles of winery or are reused from a previous vintage.

5.1.1. For wines with residual sugar under 1%, total SO₂ is less than 150mg/L (choose N/A if not produced).

5.1.2. For wines with residual sugar above 1%, total SO₂ is less than 240mg/l (choose N/A if not produced).

6.1.1. For enological chemicals and cleaning agents identified by the LIVE Winery Certification Technical Committee as High-Risk (see explanation) the safety manager has implemented procedures that at minimum address protocols as set forth on the product(s)' Material Safety Data Sheet(s) (MSDS).

6.1.2. MSDS for all eological chemicals and cleaning agents used in the winery are made available for inspector.

6.1.3. 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.

7.1.1. No genetically modified yeasts are used. Currently ML101 is the only commercially available GMO yeast. This item should be proven through yeast purchase receipts and enological records. LIVE inspectors also reserve the right to take tank samples to be analyzed for GMO.

8.1.1. Tanks are inspected for coolant leaks annually by facilities/cellar manager. Any leaks found are repaired and recorded prior to use.

9.2.1. If irrigating with wastewater in Oregon, winery MUST obtain DEQ permit 1400A where applicable. All conditions set forth in this permit must be met. If irrigating with wastewater in Washington, applicable local and state laws must be followed.

9.3.1. If winery is within a municipality, there is a formal agreement in place for disposal of water.

9.3.2. If irrigating, a management plan is in place to rotate areas under irrigation to protect soil and DEQ Permit 1400A is obtained and adhered to.

9.3.3. Stormwater and wastewater are kept separate unless approved by DEQ. If composting, steps are taken to ensure that there is no runoff of stormwater from compost pile. This requires at minimum covering and surrounding the pile with bales of straw and a distance of 300 ft. from a riparian zone.

9.4.1. Salmon-Safe/LIVE Winery Protocols Addendum has been completed. LIVE members are not required to PASS Salmon-Safe certification standards until their next site-visit. Until then, a member may qualify for LIVE Winery Certification even if it has not passed these standards. These standards will be incorporated into this checklist over the next three years, and will eventually be required.

11.1.1. Containers used in bottling are recyclable, or made of recycled material.

11.1.2. At least 50% of cardboard boxes, separations, palettes, and expandable plastic used in the cellar are biodegradable, recyclable, or made of recycled material.

11.1.3. Winery collects closures and capsules for recycling and/or reuse, either from within winery, or from the public.

11.1.4. Winery collects glass bottles for recycling and/or reuse, either from within winery, or from the public.

11.1.5. Winery collects external packaging for reuse, either from within winery, or from the public.

11.1.6. Winery purchases closures, packaging, and/or bottles from sources within 300 miles of winery.

12.1.1. Workers have access to hand washing equipment and clean toilet facilities as is described in OSHA 29CFR 1910.141.

12.1.2. Workers are given adequate meal periods and rest breaks as described by OAR 839-020-0050.

13.4.1. A sustainability procurement policy is in place and communicated to those with purchasing authority as well as those with regular contact with the public (i.e. tasting room).

13.4.2. A paperless policy has been designed and implemented that replaces traditional invoicing, correspondence, and purchasing.

13.5.1. Any expansion of winery facility or new construction must comply with the standards as laid out in the LIVE Winery Certification Checklist (this document), as well as the Salmon-Safe Required Conditions for Site Planning, Development, and Construction of New Wineries. If there is no expansion during the current year, enter Not Applicable.