SIP Certified® Standards 2021

SIP Standards | Onsite Questions | 2021

Table of Contents

  • Introduction
  • Chapter 1 — Conservation and Enhancement of Biological Diversity
  • Chapter 2 — Vineyard Acquisition, Establishment and Management
  • Chapter 3 — Winery Facility Establishment and Management
  • Chapter 4 — Vineyard Soil Conservation and Surface Water Quality
  • Chapter 5 — Water Conservation and Quality
  • Chapter 6 — Energy Conservation and Efficiency
  • Chapter 7 — Pollution and Waste
  • Chapter 8 — Purchasing, Recycling, and Waste Reduction
  • Chapter 9 — Pest Management

1 — Conservation and Enhancement of Biological Diversity

1.1 Conservation and Enhancement of Biological Diversity

Requirements

1.

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

Onsite Inspection Required

Y N

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?

Management Enhancements

3.

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)?

Onsite Inspection Required

[ ] >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.

5.

Are insectary rows maintained every 5 – 10 rows?

Onsite Inspection Required

[ ] Yes(5 pts.) [ ] No

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

2 — Vineyard Acquisition, Establishment and Management

2.3 Spacing, Orientation, and Trellis Selection

Requirements

(No requirements in this section.)

Management Enhancements

2.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Explain.

3.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

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

2.4 Canopy Management

Requirements

(No requirements in this section.)

Management Enhancements

1.

Is your canopy microclimate monitored?

Onsite Inspection Required

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

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

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

[ ] Yes – Other (2 pts.)

[ ] No

Describe monitoring.

2.6 Fertilization

Requirements

(No requirements in this section.)

Management Enhancements

5.

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.)?

Onsite Inspection Required

[ ] Yes(3 pts.) [ ] No

[ ] Not Applicable

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

If not applicable, provide written explanation.

3 — Winery Facility Establishment and Management

3.1 Facility Planning and Construction

Requirements

1.

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

Onsite Inspection Required

Y N

Describe the ventilation system.

Management Enhancements

3.

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

Onsite Inspection Required

[ ] Yes(3 pts.) [ ] No [ ] Not Applicable

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.

5.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

[ ] 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.

6.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No [ ] Not Applicable

Describe percent slope and drain location(s).

7.

Is gravity flow incorporated into your production areas?

Onsite Inspection Required

[ ] Yes(2 pts.)

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

[ ] No
8.

Do you have subsurface or naturally cooled rooms?

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

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

4 — Vineyard Soil Conservation and Surface Water Quality

4.1 Post-Plant/Purchase

Requirements

(No requirements in this section.)

Management Enhancements

2.

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

Onsite Inspection Required

[ ] 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.

6.

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?

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

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

9.

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

D+O — Req'd for Documentation+Onsite renewals

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

If yes, explain.

4.2 Erosion Control and Prevention of Offsite Movement

Requirements

4.

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

Onsite Inspection Required

Y N

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

Provide written statement.

5 — Water Conservation and Quality

5.2 Vineyard Water Use Efficiency

Requirements

2.

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

Onsite Inspection Required

Y N

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

5.3 Vineyard Irrigation Scheduling

Requirements

(No requirements in this section.)

Management Enhancements

5.

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

Onsite Inspection Required

[ ] Yes(4 pts.) [ ] No

Provide written description of flow meter locations.

5.4 Winery Water Conservation

Requirements

(No requirements in this section.)

Management Enhancements

6.

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?

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Describe.

5.11 Winery Landscaping

Requirements

1.

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

Onsite Inspection Required

Y N [ ] Plant appropriate plant materials to slow or prevent water runoff
[ ] Use mulches, ground covers, or other semi-permeable materials to cover and retain soil
[ ] Replant bare soil as necessary
[ ] Use sand bags and fiber rolls when necessary to keep water from gaining speed, and to hold water on property
[ ] Use diversion ditches when necessary to keep water from gaining speed, and to hold water on property

Check all that apply and describe measures taken.

6 — Energy Conservation and Efficiency

6.1 Energy Use

Requirements

(No requirements in this section.)

Management Enhancements

4.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Describe practices.

11.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

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

6.2 Refrigeration

Requirements

1.

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

Onsite Inspection Required

Y N

Describe how the chiller system was selected.

6.3 Tanks and Lines

Requirements

(No requirements in this section.)

Management Enhancements

5.

Do you use any of the following energy efficient technologies?

Photo(s) Required

Onsite Inspection Required

[ ] Yes(1 pts.) [ ] No

[ ] Stacked tanks

[ ] Pre insulated pipe with hard outer shell

Attach photo(s).

7.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Explain research or trials.

6.4 Pumps, Motors, Drives, Air Compressors, and Dryers

Requirements

2.

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

Onsite Inspection Required

Y N

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

6.5 HVAC

Requirements

1.

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

Onsite Inspection Required

Y N [ ] Building/tank/pipe insulation
[ ] Temperature controlled cellars
[ ] Louvered ventilation panels
[ ] Timed automatic door openers
[ ] Insulated doors/roll-up doors
[ ] Strip doors/high-speed roll-up doors
[ ] Weather stripping

Management Enhancements

5.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Describe procedure.

6.6 Lighting

Requirements

(No requirements in this section.)

Management Enhancements

6.

Is natural lighting used where available?

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Describe.

7.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Describe.

6.7 Thermostats

Requirements

1.

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

Onsite Inspection Required

Y N

Attach procedure for room thermostats.

Management Enhancements

4.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Describe location(s) and use.

7 — Pollution and Waste

7.1 Vineyard Air Quality

Requirements

(No requirements in this section.)

Management Enhancements

14.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

List wind speed measurement device(s):

7.2 Pollution

Requirements

(No requirements in this section.)

Management Enhancements

7.

Do you use electric forklifts indoors?

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

List equipment.

7.3 Hazardous Material Management

Requirements

4.

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

Onsite Inspection Required

Y N

Indicate storage location on a facilities map.

5.

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

Onsite Inspection Required

Y N

List products used.

7.4 Winery Solid Waste Management

Requirements

(No requirements in this section.)

Management Enhancements

7.

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

Onsite Inspection Required

[ ] Yes(3 pts.) [ ] No

Name low-waste filtration system.

7.6 Lab Chemicals

Requirements

1.

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.

Onsite Inspection Required

Y N

Attach list and disposal procedure.

8 — Purchasing, Recycling, and Waste Reduction

8.2 Waste Reduction

Requirements

(No requirements in this section.)

Management Enhancements

6.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Describe.

8.3 Packaging and Materials

Requirements

(No requirements in this section.)

Management Enhancements

4.

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

Onsite Inspection Required

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

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

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

[ ] 0 - 25% of production

9 — Pest Management

9.7 Winery Pest Management

Requirements

(No requirements in this section.)

Management Enhancements

5.

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

Onsite Inspection Required

[ ] Yes(2 pts.) [ ] No

Describe storage location and show on map.