You must have and update at least every five years a conservation plan based on the type(s) of habitat affected by new vineyard development and/or ongoing vineyard operations. A Natural Resource Conservation Service Conservation Plan or equivalent qualifies.

Equivalent plans will address the following sections. Download template.

• Short and long term
• Natural resource objectives
• Production and economic objectives
• Resource inventory and resource concerns
• Soil
• Erosion potential and management plan
• Streams and/or waterbodies
• Air quality
• Cover crops, filter strips, and vegetated buffers
• Snag and cavity trees
• Noxious or invasive plants
• Hedgerows and windbreak shelter trees
• Forest/woodland areas
• Wetland areas
• Wildlife areas
• Animals, fish and wildlife
• Rare or endangered plant and animal species
• Prioritized resource concerns and projects

Attach conservation plan including identification of habitat areas on your ranch map and document below what sensitive species, if any, exist in your area.

When was the plan last completed?

Farming practices must allow for botanical diversity in and/or around the vineyard.

List species by habitat type(s) you are fostering or establishing on your property and include habitat type(s) on your ranch map.

What percent of the property is maintained as non-vineyard habitat (i.e. native and naturalized grasses, flowering plants, shrubs and trees in corners, edges and corridors)?

[ ] >30% (6 pts.)

[ ] 20-29% (4 pts.)

[ ] 10-19% (2 pts.)

[ ] <10% (0 pts.)

Attach ranch map marked with percent of property maintained in non-vineyard habitat.

Do you alternately mow or till row middles for maximum biodiversity during the season?

If yes, attach mowing and/or tillage records and photo documentation of practices.

Not Applicable only if vineyard is located in a frost sensitive area. Provide written statement.

Are insectary rows maintained every 5 – 10 rows?

If yes, indicate Insectary plantings on ranch map. Provide documentation of insectary row species composition.

Do you have bat boxes as a means of insect pest control and/or raptor perches or owl boxes as a means of vertebrate pest control?

Provide photo documentation of bat box, owl box, and/or raptor perch.

Does the site take advantage of natural landscape features (e.g. shade, hillsides, orientation, etc.)?

Describe how site takes advantage of natural landscape and attach site map or topography plan.

Did you choose spacing based on soil type, rootstock, terrain, variety, and clone?

Explain.

Was your trellis and training system designed to optimize canopy microclimate, sunlight exposure, and minimize disease and insect pressure?

Provide a written description of your trellis system(s) and how it addresses these issues.

Is your canopy microclimate monitored?

[ ] Yes – Point Quadrant Method – Number of leaf layers, % gaps, % interior leaves, and % interior clusters (2 pts.)

[ ] Yes – Datalogger – air temperature and/or humidity (relative to outside the canopy) (2 pts.)

[ ] Yes – Light bar/Ceptometer – % light penetration or degree of shading (2 pts.)

[ ] Yes – Other (2 pts.)

Describe monitoring.

If your vineyard has a nitrogen requirement, as determined by a soil or tissue test, does your cover crop include a nitrogen-fixer (clovers, vetches, legumes, etc.)?

[ ] Not Applicable

Provide a written description of nitrogen fixing cover crop and management practices.

If not applicable, provide written explanation.

Your ventilation system(s) must be designed to handle all chemicals and gasses used in production.

Describe the ventilation system.

Did you use a pre-existing structure when developing the winery? Not Applicable if you did not have a pre-existing structure.

[ ] Not Applicable

Describe renovations made to the pre-existing structure.

Is your building located to take advantage of solar orientation for daylighting, passive heating and/or cooling, etc.?

Describe how passive solar was incorporated into the building design and attach an architectural floor plan or details showing how passive solar elements were constructed.

If Not applicable, explain.

Does the building have glazing, high U-value, or other high efficiency windows installed and/or solar shading?

[ ] Not applicable only if facility was constructed prior to ownership and windows have not been retrofitted since purchase.

List or show on facility map where windows are installed and U-value rating.

Does the winery have sloped/free draining floors? Not applicable only if facility was constructed prior to ownership. Not applicable only if facility was constructed prior to ownership.

Describe percent slope and drain location(s).

Is gravity flow incorporated into your production areas?

Describe the use of gravity flow and show on attached facility map.

Do you have subsurface or naturally cooled rooms?

Outline the square footage of applicable rooms on a facility map.

Is your facility equipped with temperature control devices?

Describe devices and locations.

Are work areas designed to take advantage of areas with natural daylight?

Attach daylight analysis or architectural floor plan and highlight natural light sources.

Did you use certified sustainable or recycled materials during construction/remodel?

If yes, describe materials used.

Did you use locally produced/harvested materials (within 100 mile radius) during construction/remodel?

If yes, describe materials used.

Do you use tractors and/or vineyard equipment that minimize soil compaction, such as high floatation tires, track-layers, or over the row equipment?

[ ] Greater than or equal to 75% of total equipment (2 pts.)

[ ] Between 25% and 75% of total equipment (1 pts.)

[ ] Less than 25% of total equipment

If yes, list equipment.

Do you use GIS/GPS equipped pesticide/fertilizer application systems that enable variable rate chemical application and/or do you use target-sensing pesticide application equipment that reduce pesticide and fertilizer use while preserving efficacy?

If yes, describe equipment and how it relates to reduced pesticide and fertilizer use and increased efficacy.

Are pesticide storage facilities designed for containment of spills?

If yes, attach photo documentation.

Provide written description of spill containment design.

Do you store liquid materials separately from dry materials, and are dry materials elevated above the spill zone?

If yes, provide photo documentation.

Is mixing and loading performed on sites with low runoff hazard?

If yes, explain.

Do your diesel and gas tanks have secondary containment?

If yes, indicate containment basins on the ranch map. Provide photo documentation.

A winter cover crop (resident or planted) must be maintained.

Provide close-up photo and large scale photo from a block level.

Describe winter cover cropping practices.

When were the photos last taken?

You must have a minimum of two management practices in place to minimize the offsite movement of sediment and organic soil amendments and to minimize non-point source pollution of surface waters.

Provide photo documentation for each selected.

If you selected other, describe.

You must have vegetated perimeter buffers of no less than 25 feet from the setback of perennial streams and/or wetland areas.

Indicate perimeter buffers on ranch map. Not Applicable only if there are no perennial streams and wetland areas on the property.

Provide written statement.

Do you utilize water runoff diversions?

[ ] Engineer recommended runoff diversions (3 pts.)

[ ] Researched and implemented without technical assistance (1 pts.)

Provide photo documentation of runoff diversions and indicate their location(s) on your ranch map.

If you are involved with an engineered project, attach brief project description in place of photo documentation.

If not applicable, provide written explanation.

Are devices in place to prevent runoff and/or soil movement to public roads?

Provide photo documentation of devices. Indicate placement on the ranch map.

Not Applicable only if vineyard does not border any public roads. Provide statement.

If vegetation is excluded below the vines during winter, the vegetative free area is:

[ ] < 30" (4 pts.)

[ ] 30 - 48" (2 pts.)

[ ] > 48"

If yes, provide photo documentation with measuring tape.

You must have a backflow prevention device installed on your well(s) or water source(s).

Provide photo documentation.

Well heads must be protected from chemical contamination. (DPR Wellhead Protection Requirements)

Provide photo documentation.

Describe well head protection from chemical contamination.

You must use a low-volume irrigation system (drip or micro-sprinkler) for irrigating during the growing season.

Provide a written statement of your low-volume irrigation system including emitter spacing, tube gauge and emitter flow rate.

Are there flow meters on all the wells or other pumps to monitor water usage over the season and are logs kept?

Provide written description of flow meter locations.

Is water conservation information posted in the language understood by your worker(s)?

Attach photo of postings.

Do you have high-efficiency/low-flow toilets (e.g. less than 1.6 gallons per flush) and low-flow aerators installed on sink faucets and/or showerheads?

Describe.

Is an Energy-Star dishwasher in use for glassware?

Attach photo.

You must pre-clean crush operations, equipment and floors using brushes, push brooms and/or squeegees in a timely fashion to prevent grape material from drying on equipment surfaces before wash-down.

Describe or attach pre-cleaning procedure.

You must do at least three of the following to prevent erosion on the grounds.

Check all that apply and describe measures taken.

Are drought-tolerant or native plant species used for at least 75% of the landscaping?

Describe plants.

Is mulch applied regularly?

List materials applied and application schedule.

Are light duty jobs done with All Terrain Vehicles (ATVs) instead of tractors or trucks?

Provide photo documentation of ATVs and a list of practices which utilize ATVs.

Do you use grazing animals within your vineyard or buffer zones to reduce mechanical workload?

Describe practices.

Do you have an interval meter such as a PG&E Smart Meter installed for energy monitoring?

List name and title of person responsible for reviewing monitoring results.

Does office equipment have an Energy Star or similar rating?

[ ] 76-100%

[ ] 51-75%

[ ] 26-50%

[ ] 1%-25%

Select appropriate box for the percentage of equipment with Energy Star or similar rating..

Is energy conservation and efficiency information posted and/or made available in the language understood by your worker(s)?

Attach photo.

The chiller system must be designed and sized appropriately for your winery.

Describe how the chiller system was selected.

Does your refrigeration system incorporate any of the following efficiency measures:

[ ] Parallel systems

[ ] Close approach heat exchangers

[ ] Groundwater cooling

[ ] Head pressure control

[ ] Variable frequency drives

[ ] Condenser flow control

[ ] Condenser temperature regulation

All hot water pipes and glycol transfer lines must be insulated with at least one inch thick insulation.

Attach photo(s).

At least 85% of outside, jacketed fermenters must be insulated. Not applicable only if you do not have jacketed fermenters outside.

Attach photo and list percent of outside insulated fermenters by volume, describe jacketing material, and R-value of insulation.

What percentage of all outside tanks are insulated?

[ ] 76-100% (4 pts.)

[ ] 51-75% (3 pts.)

[ ] 26-50% (2 pts.)

[ ] 0-25%

Attach photo and describe.

[ ] Not applicable if there are no outside tanks.

Do you use any of the following energy efficient technologies?

[ ] Stacked tanks

[ ] Pre insulated pipe with hard outer shell

Attach photo(s).

Do you research and trial new technologies that improve energy efficiency of cooling and heating tanks?

Explain research or trials.

Air compressors must be sized correctly and provide your winery with efficient and optimal performance.

List air compressor associated with winery operations and describe how you determine appropriate sizing for your needs.

Do you use a variable speed drives to manage energy use efficiency?

Attach photo and specify model, serial number, and location of variable speed drive.

You must reduce heating and cooling loads by utilizing at least four of the following:

Are unused or seasonally-used areas closed and secured, have utilities turned off and/or equipment unplugged when not in use?

Describe procedure.

Is natural lighting used where available?

Describe.

Are outside production lights shielded to direct light onto task areas and away from neighbors?

Describe.

Is outdoor lighting attached to photocells so that they only run during darkness?

Describe and show on facility map.

All temperature controlled rooms, including office and hospitality spaces, must have functioning thermostats that are programmed to conserve energy.

Attach procedure for room thermostats.

Do you have on-demand hot water heater(s) at point of use locations?

Describe location(s) and use.

Do you use renewal energy sources including solar, wind, or other alternative power for a portion of your vineyard energy needs?

Provide documentation of alternative energy use (photo documentation is sufficient).

Do you have alternative energy aerators installed for wastewater processing?

Attach photo.

Do you have a solar photovoltaic or passive solar water heater/pre-heater?

Attach photo.

Do you have electric vehicle charging stations?

Attach photo.

You must have speed limit signs posted on main vineyard access roads to reduce dust.

Indicate speed limit signs on ranch map or attach photo.

Have you switched or added electric, hybrid or ultra-low emission vehicles to your fleet?

[ ] Greater than 50% of fleet (3 pts.)

[ ] More than one vehicle, but less than 50% of fleet (2 pts.)

[ ] One vehicle (1 pts.)

Provide photo documentation of electric, hybrid or ultra low emission vehicle(s).

What percentage of your stationary power source equipment is electric?

[ ] Greater than 70% (3 pts.)

[ ] Between 30 – 70% (2 pts.)

[ ] Less than 30%, but at least 1% (1 pts.)

[ ] None

Provide documentation of your stationary power sources and whether or not they are electric.

Are your spray operators and foreman equipped with wind speed measurement devices?

List wind speed measurement device(s):

Do you use electric forklifts indoors?

List equipment.

Do you have a safe, clean area for unused/retired equipment? This area should protect possible pollutants from leaching into air, ground, and landscape.

Attach photo or show on map and explain pollution prevention methods.

You must store hazardous materials in a safe, secure location and use oldest materials first.

Indicate storage location on a facilities map.

All lubricants and wine production contact surfaces must be food grade.

List products used.

Are your dumpsters covered by lids or an overhang/roof?

Attach photo.

 Are your dumpsters on a concrete pad?

Attach photo.

Do you have signs in a language understood by the employee(s) posted on dumpsters indicating which material are allowed/restricted?

Attach photo.

Do you use low-waste filtration technology such as cross-flow filtration?

Name low-waste filtration system.

Cleaning chemicals must be clearly marked and stored in a clean, dry location in appropriate secondary containment and stored separately from wine addition chemicals.

Attach photos of chemical containers and show locations on facility map.

Are low risk/low toxicity cleaning and sanitizing alternatives trialed or in use in the winery?

Describe and list products.

Are low toxicity cleaning products chosen for janitorial use?

List products.

You must have a program in place listing all reagents and chemicals used in the lab and their proper disposal method as per MSDS/SDS.

Attach list and disposal procedure.

All laboratory chemicals must be labeled and stored in appropriate, marked areas. Flammables, acids and bases must be stored separately.

Attach photos of laboratory chemical storage areas.

Do you train your workers and post signs on proper waste disposal in the language understood by your employee(s) at trash and recycling areas?

Attach training records and/or photo(s).

Is compostable food waste and tableware items (e.g. cups, plates, bowls, utensils) collected separately from trash and composted?

Describe.

Are at least 75% of break room cups, plates, and utensils washable?

Describe.

Do you use lightweight glass (less than 440 grams) to cut down on weight of freight and carbon footprint?

[ ] 75 - 100% of production (3 pts.)

[ ] 50 - 75% of production (2 pts.)

[ ] 25 - 50% of production (1 pts.)

[ ] 0 - 25% of production

Is the width of the weed free swath under the vine throughout the growing season:

[ ] < 30” (3 pts.)

[ ] 30 – 48” (2 pts.)

[ ] > 48”

Provide photo documentation of close-up with swath measurement shown and large scale photo from a block level during the growing season.

Do you store winery waste, byproducts, and wood pallets offsite or away from the winery buildings in order to deter pests?

Describe storage location and show on map.

Do you store all barrels inside?

Attach photo or show on map.