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 and restoration 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?

If yes, list the Agency and your contact or resource used.

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.

Does your vineyard allow movement of native vertebrates?

[ ] Check all that apply. (4 pts.)

[ ] Permeable fencing (2 pts.)

[ ] Wildlife corridor (2 pts.)

If yes, attach photo and/or describe.

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.

If yes, describe management practices. Reference Pest Management, Weed Management, Management Enhancement 8.5.4.

Are you participating in an agricultural resource preservation program?

If yes, provide documentation of your participation.

Have you established a conservation easement for a portion of your property?

If yes, provide documentation of your easement agreement.

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.

If there was a landfill or hazardous material on your property, did you have a remediation or hazardous material removal process? Not applicable if there was no landfill or hazardous material.

Describe remediation or hazardous material removal process.

If not applicable, explain.

You must document the soil series, permeability (Ksat), drainage class, runoff, and T Erosion Factor of your soils by contacting your local USDA Natural Resource Conservation Service office or using the USDA Web Soil Survey (https://casoilresource.lawr.ucdavis.edu/gmap/):

• Soil Series: under Map Unit Composition > click series > click Description
• Permeability (Ksat): Map Unit Composition > click the series name > Soil Profiles
• Drainage Class: under Map Unit Data
• Runoff: Map Unit Composition > click series > under Hydraulic and Erosion Ratings
• T Erosion Factor: Map Unit Composition > click series > under Hydraulic and Erosion Ratings

Document information below

Provide your own record with equivalent information.

Before developing the vineyard when you acquired it, did you have a vineyard soil suitability test performed including pH, salinity, nutrients, toxic elements, Ca/Mg ratio, soil organic matter, texture?

Attach and provide description of soil suitability test results.

If yes, attach soil horizon test results.

...and describe.

If yes, describe soil examination method(s) and date(s) performed. Provide written description of the soil physical and chemical characteristics.

[ ] Map those areas. (3 pts.)

[ ] Design and implement corrective action(s). (3 pts.)

Explain and document.

[ ] Not applicable if tested soil conditions do not limit vine growth.

[ ] For 2+ years (2 pts.)

[ ] For 1 year (1 pts.)

[ ] For less than 1 year

[ ] Not Applicable

If yes, attach lab results listing vine pests and discuss actions.

If Not Applicable, provide written explanation.

If yes, attach management records.

If not applicable, provide written explanation.

If yes, provide documentation of organic matter incorporation.

If not applicable, explain.

Did you utilize aerial photographs (either infrared or standard film) or other GPS technologies in the development and mapping of your vineyard site?

If yes, attach photographs or other mapping tool.

If not applicable, explain.

If you purchased a previously planted vineyard, did you test for virus?

Attach virus tests.

If yes, identify the water body.

Not applicable only if current owner did not establish the vineyard; provide statement.

Indicate rootstock, scion, and clone combinations on the ranch map.

Document choices below or provide your own documentation with equivalent information.

Prior to planting previously cultivated agricultural land you must test for soil-borne pests.

Attach test records. Explain if land was not previously cultivated.

[ ] Not Applicable

If yes, document disease and/or pest history and the subsequent resistant rootstocks planted.

If not applicable, provide written explanation.

[ ] Greater than 75% of grapevine materials (3 pts.)

[ ] Between 50% and 75% of grapevine materials (2 pts.)

[ ] Between 25% and 50% of grapevine materials (1 pts.)

[ ] Less than 25% of grapevine materials (0 pts.)

[ ] Not Applicable

If yes, provide documentation from grapevine supplier. Not applicable only if certified grapevine material was not available at time of planting. Provide written explanation.

Provide a written description of soil series and the rationale for rootstock selections.

If not applicable, explain.

Prior to receipt of plant material, did you test for virus?

Attach virus tests.

Provide a written description of slope and soil erosion potential considerations.

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.

Describe modification(s) and/or retrofit(s). Include how the changes improved your canopy microclimate and grape quality.

If Not Applicable, provide written explanation.

Provide a written description of how your vineyard design allows for mechanization.

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.

Provide records of fruit-to-pruning ratios.

[ ] Not Applicable

Provide a written description of how shoot density is managed to promote fruit quality and reduce pest and disease pressure.

If not applicable, provide written explanation.

If needed, are you removing leaves and/or laterals in the fruit zone to reduce disease and pests or improve wine quality? If not, explain why leaf pulling is not necessary.

[ ] Not Applicable

Provide leaf and/or laterals removal records and before and after photo documentation.

If not applicable, provide written explanation.

Attach analysis results from within the last year.

When were the tissue samples gathered?

If your vines exhibit nutritional problems, have you correlated them with your tissue tests and taken corrective action?

[ ] Not Applicable

Document nutritional problems, tissue tests (reference 2.5.1), and your corrective action(s).

If not applicable, provide written explanation.

Attach tissue tests.

Did you test vines and bud wood for virus prior to grafting?

Attach virus tests.

Not applicable if the vineyard was not grafted.

You must base annual nutrient applications on the vineyard’s nutrient application plan including nutrient content from soil, water, and tissue samples and timing to optimize utilization. Download the Nutrient Budget Calculator.

Attach nitrogen or other nutrient plan.

Provide a written description of how your nutrient applications correlate with your nutrient plan.

When was the nitrogen / nutrient plan last updated?

You must annually add organic matter to the soil, such as compost, manure, municipal green waste, green manure from your cover crop, and/or mulch. Organic matter must be managed in such a way to prevent the introduction of unwanted pests, pathogens, and weed species as well as to prevent nutrient leaching.

Attach organic matter application records.

Provide written description of management practices that prevent the introduction of unwanted pests, pathogens, and weed species as well as prevent nutrient leaching.

When were the organic matter application records completed?

[ ] Not Applicable

Provide a written description of your green waste composting techniques.

Attach records for green waste.

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.

Attach fertilizer application records.

Provide written description of timing decisions to maximize nutrient uptake and to reduce the potential for non-point source water pollution.

Provide written description of winter cover cropping practices and how they sequester nutrients and reduce leaching losses.

Attach irrigation scheduling records including quantity of water applied.

If yes, provide written description of irrigation timing and quantity in relation to reducing nutrient movement out of the root zone.

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

Describe the ventilation system.

Did you consult with a sustainable building design or construction professional prior to construction?

Describe.

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.

Did/do you recycle your construction waste? Not applicable only if you have never had construction.

Attach receipt and list materials recycled.

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.

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.

Do residential buildings on the property have separate meters for electricity, gas, and water utilities? Not applicable only if there are no residences on the property.

Describe.

Did you incorporate a living roof on any buildings?

Describe what soil and plant materials were used for the living roof.

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.

Attach results of soil samples within the last five years.

If toxicities or deficiencies were detected, describe action taken.

When were the soil samples last taken?

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.

[ ] Based on a four of the above (2 pts.)

[ ] Based on two or more of the above (1 pts.)

[ ] Based on none or one of the above

If yes, attach soil, water, and/or tissue sample results.

Describe observed nutritional problems.

Describe how observed nutritional problems correlate with sample results and the corrective actions taken.

If yes, describe soil permeability problem and implemented management practices.

Attach management records supporting corrective actions.

If Not Applicable, provide written explanation.

Attach sample results and describe corrective actions.

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.

You must know the watershed and subwatershed where your vineyard is located. (Find your watershed)

Specify watershed and subwatershed and attach map or 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.

[ ] If yes, provide written description of erosion control plan and indicate any erosion prone locations on your ranch map. (4 pts.)

[ ] Researched and implemented with the assistance of a technical resource provider (3 pts.)

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

[ ] Do not maintain a filter strip

Provide written description of filter strip determination and implementation.

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.

[ ] 70% or more (3 pts.)

[ ] 50% or more (1 pts.)

[ ] Less than 50%

If yes, indicate covered areas on ranch map.

[ ] Every row (4 pts.)

[ ] Every other row (2 pts.)

Provide written description of cover crop and/or cover crop residue maintenance.

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 throughout the year, 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. (See DPR Wellhead Protection Requirements at https://www.cdpr.ca.gov/docs/emon/grndwtr/wellhead_protection.pdf)

Provide photo documentation.

Describe well head protection from chemical contamination.

Unused wells must be properly abandoned in accordance with state and county ordinances or remain inactive as a monitoring well.

Provide a written description of well abandonment or inactive monitoring well actions. Not applicable only if you have no abandoned wells.

Attach analysis results from within the last five years.

When was well water quality last analyzed?

Is well water quality analysis conducted more frequently than every five years?

[ ] Annually (5 pts.)

[ ] Every 2 to 3 years (3 pts.)

Attach analysis results.

Reference water test results and document corrective actions.

If not applicable, reference water test results and provide written statement.

Provide written description of your considerations and perforation levels to exclude poor quality water.

Not applicable only if well was not dug by current owner. Provide written statement.

Attach records of distribution uniformity tests.

When was the irrigation system last tested for this?

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.

You must inspect and clean the water filters at throughout the season.

Attach records of filter inspections and cleanings.

When were these records last completed?

You must flush the irrigation lines at least annually throughout the irrigation season.

Attach records of irrigation line inspections.

When was this last done?

Do you have a system in place to communicate with your irrigators and field employees to identify and address issues affecting irrigation system performance?

Provide written statement of your reporting and communication system.

Not applicable only if you conduct all irrigation operations yourself. Provide written statement.

Do your use wind machines or a low-volume (less than or equal to 30 gallons/acre/minute) watering system used for frost protection?

Provide documentation.

Not Applicable only if frost control is not used. Provide written statement.

Is the distribution uniformity of your irrigation system greater than or equal to 85%?

[ ] DU is greater than or equal to 85% (6 pts.)

[ ] DU is greater than or equal to 75%, but less than 85% (4 pts.)

[ ] DU is less than 75% (0 pts.)

Attach calculations. Reference Requirement 5.2.1.

Are irrigation applications occurring at night when evaporation losses are at their lowest?

Attach irrigation records that include time interval of application.

Was your drip irrigation system designed to allow direct pumping from wells?

Explain how your irrigation system is designed.

Do you use late pruning to delay bud break to reduce frost risk?

Describe.

Do you track pumping and standing water in your wells?

If yes, describe how you measure water levels.

List monitoring devices, either soil- or plant-based, and data from the previous year OR attach ET budget from previous year.

Attach ET budget from previous year.

When were the devices last used or ET budget compiled?

Provide written description of method used to determine the effective rooting depth and the results.

Does your irrigation system allow for differential applications based on soils and topography?

If yes, describe irrigation system.

Attach sample of aerial images.

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.

You must record your monthly water use for the winery and tasting room (if applicable).

Attach water use records.

You must check for water leaks at least monthly and report/repair immediately.

Attach monitoring schedule and repair log.

You must have a separate meter installed to track water used for vineyard and landscape irrigation.

List meters and their sources.

Is there a lead employee responsible for promoting and implementing water conservation practices and reviewing each water bill and/or well pumping records to find and address unusual use?

List name and title of person responsible.

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.

You must inspect and maintain your water treatment system throughout the year as required by your permit.

Attach maintenance logs and permit.

Do you have a non-chemical water treatment system?

Indicate which method(s) you use:

[ ] Coarse filtration

[ ] Tight filtration

[ ] Reverse osmosis

[ ] Ozone

[ ] Ultraviolet filtration

Other:

Do you treat your water for hardness?

Describe treatment.

Do you treat your water pH?

Describe treatment.

Do you monitor Total Dissolved Solids?

Attach monitoring records.

You must have a wastewater measurement plan including measurement method and schedule or adhere to municipal regulations.

Attach plan.

Sumps and/or traps must be inspected monthly.

Attach maintenance records.

Do you use an alternative disposal method for legally compliant wastewater (e.g. fire protection, fountains, ponds, wetlands or irrigation?

Document which disposal method(s) are used.

If not applicable, explain.

Do you test the Dissolved Oxygen (DO) of your wastewater on a routine basis?

If yes, provide schedule.

Do you test the pH of your wastewater on a routine basis?

If yes, provide schedule.

Do you monitor Total Suspended Solids?

If yes, attach monitoring records.

Is wastewater information included in worker training?

If yes, attach training records with worker signature.

You must inspect your septic system every three years and maintain written operations and maintenance procedures.

Attach procedure and maintenance records.

Are separate septic tanks and leach fields maintained for processed wastewater?

Show location of tanks and leach fields on site map.

Are management and workers trained on the correct operation and use of septic tanks and leach fields?

Attach training materials.

You must map storm drains on a site map and show that they drain to known sources.

Attach map.

Do you separate storm and process water drains?

Attach photo.

Are management and workers trained in storm water diversion valve operation? Not applicable if all water goes to the same location.

Attach training records or standard operating procedures.

Tanks and transfer lines must be cleaned and sanitized using a known quantity of water.

Attach tank cleaning and sanitizing protocol indicating how water use is measured.

Water for cleaning must be applied using a high-pressure/low-volume nozzle fitted with a shut-off valve.

Attach photo.

Is wastewater from tank cleaning and barrel washing collected and reused?

Attach protocol.

Is water used for cleaning and sanitizing tanks applied from either the top or bottom of the tank using a spray ball or rotating device that circulates the water in the tanks?

Explain cleaning process.

Attach photo.

Is tank cleaning designed for tank size to help reduce water use?

Describe.

Is barrel washing timed?

Describe.

Is the temperature of water used in barrel washing monitored and adjusted according to the situation?

Describe barrel washing water temperature adjustments.

Is a measured amount of hot water/steam used for barrel leak detection?

Describe procedure to use a measured amount of water for barrel leak detection.

Are barrels filled with five gallons or less water for soaking?

Describe.

Do you have a lab water conservation plan including but not limited to:

• Amount of water and rinse time for lab equipment
• Trialing new lab techniques that reduce water
• Re-circulated condenser water

Attach plan.

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.

Have you trialed and/or implemented alternative cleaning technology(ies) or sanitizing products in the last three years?

Describe.

Do you use steam for barrel and/or bottling line sanitation?

Describe.

Are bottling line filler sanitation procedures developed with set cleaning times and temperatures?

Describe.

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

Check all that apply and describe measures taken.

Are moisture sensors and/or rain shut-off devices installed to override automatic sensors?

Attach photo.

Is your irrigation scheduled for early morning hours?

Describe schedule.

Is landscape irrigation on an appropriately timed, drip irrigation system?

Show irrigation system zones on a map and describe how and when timers are set.

Are irrigation lines checked regularly for leaks, defective emitters, and broken sprinkler heads?

List name and title of person responsible for inspections.

Do you have a grey water or rainwater collection system for irrigation use?

Describe system and percentage of irrigation water provided.

Do you have a groundwater replenishment plan (e.g. natural basin spreading, spreading grounds, or runoff containment systems)?

Describe groundwater replenishment plan.

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.

Do you have an energy use assessment addressing the following (A PG&E energy use assessment or equivalent qualifies) and compare energy use annually?

Energy Source

• Electricity
• Gasoline/Diesel
• Liquefied Petroleum Gas
• Renewable Energy
• Other fuels

Energy Draw

• Production cooling and heating
• Motors, drives, and pumps
• HVAC
• Lighting
• Office Equipment

Attach energy use assessment.

[ ] Include at least two of the following (1 pts.)

[ ] Does not include two of the following

[ ] Radiant barriers/reflective materials

[ ] Energy efficient light bulbs

[ ] Automatic sensors

[ ] Natural lighting

[ ] Other

If you checked Other, describe.

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.

Attach irrigation records that include time of day, which demonstrate irrigation applications occurred during non-peak energy demand periods. Not applicable only if vineyard is not running on the grid. Provide written statement.

Provide documentation showing the shipping and/or transportation services provider’s involvement in the SmartWay Program.

Have you implemented recommendations from your energy use assessment in 6.1.1? Not applicable if no recommendations were made.

Describe actions taken.

Do you set annual goals for energy use per ton of grapes and/or gallon of wine produced?

Attach goals.

Is there a lead employee responsible for reviewing each energy bill to address unusual reporting?

List name and title of person responsible.

Have you explored ways to reduce energy use at peak load times?

Describe.

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.

Are you participating in PG&E’s Demand Response Program or similar program? Not applicable if you have solar.

Describe program.

Is all electrical or mechanical equipment, including office equipment, turned off or unplugged when not in use?

Describe.

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 part of worker training?

Attach training procedures or records.

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.

You must employ measures to reduce chiller loads (e.g. building and tank insulation, night air cooling, off-peak evaporative cooling).

Describe how chiller loads are reduced.

You must inspect your refrigeration system weekly and keep inspection logs when in use.

Attach inspection logs.

Do you have a dual condenser system allowing for variable cooling rates and incorporating selective cooling stages?

Describe system.

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.

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.

Tanks must be inspected for coolant leaks and leaks must be recorded and promptly repaired.

Attach inspection procedure.

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 utilize an alternative method of cold stabilization (i.e. electro dialysis, mannoproteins, or carboxymethyl-cellulose products)? Not applicable only if you do not cold stabilize.

List method(s) used.

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

Explain research or trials.

Well and pump performance must be tested at least every three years.

Attach most recent pump efficiency test results.

When were the pump tests last completed?

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.

Air compressors must be turned off when not in use.

Describe procedure.

Based on your results from 6.4.1, if your Overall Pumping Efficiency (OPE) was under 50% did you take corrective action?

Document corrective action taken.

[ ] Not Applicable if OPE was over 50%.

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.

Provide explanation of pass reduction protocol.

Do you conduct monthly inspections of air compressor oil level, air lines, dryer filters, and condensation drainage?

Attach inspection logs.

Do you have multiple-sized pumps and motors and use whichever is most appropriately sized for each job?

Describe.

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

You must have a schedule for regularly cleaning/replacing air filters and condenser coils.

Attach maintenance schedule.

Do you conduct quarterly scheduled maintenance inspections to check insulation, weather stripping, window film, etc. for leaks, dust sealing, and obstructions?

Attach maintenance schedule.

Do you research and/or trial new technologies which would result in HVAC-related energy savings?

Describe research or trials.

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

Describe procedure.

At least 50 percent of electric lighting must be from energy-efficient bulbs (e.g. LED).

Describe energy-efficient bulb use and provide a written procedure to use energy efficient bulbs as existing bulbs expire.

Do you have a written plan outlining how to increase lighting energy efficiency?

Attach plan.

Do you have a regular schedule for cleaning lighting fixtures and lamps?

Describe schedule.

Are workers trained to turn off lights when not in use?

Attach procedure or training records.

Are motion detector and/or daylight dimming light banks in low traffic areas with automatic turn-off installed?

Describe.

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.

Heating and cooling jackets must be turned off when tanks are not in use.

Attach procedure.

When in use, are tank and room thermostats checked for correct settings and operation?

Describe.

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.

Provide written spray-drift elimination program.

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.

Provide documentation.

Describe dust management practices.

Describe.

Attach maintenance program documentation.

[ ] Greater than or equal to 75% of fleet (5 pts.)

[ ] Between 25% and 75% of fleet (3 pts.)

[ ] Less than 25% of fleet (0 pts.)

Describe.

Provide pesticide use records.

Do you have management practices or technologies for reducing or eliminating tracked mud from the vineyard onto paved roads? (Not Applicable only if there are no paved roads adjacent to the vineyard.)

Describe management practices or technologies and include documentation (may include photos).

Provide a written description of vineyard wood residue management practices.

[ ] Greater than or equal to 75% of fleet (6 pts.)

[ ] Between 25% and 75% of fleet (3 pts.)

[ ] Less than 25% of fleet (0 pts.)

List new engines and their power source.

Not applicable only applies if you have not purchased new engines in the last five years. Provide a written explanation.

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):

Attach training records.

You must have annual trainings and/or signs posted in the language understood by your worker(s) explaining practices to prevent litter, debris, soil, and pollution from reaching storm drains and streams.

Attach photo of signs and/or training logs.

You must have a maintenance schedule in place to regularly check and maintain storm drains and basins.

Attach maintenance schedule.

Do you provide information on transportation alternatives, such as carpooling, vanpooling, use of public transportation, and/or bicycle commuting to workers for their daily commute? Not applicable only if all workers live on-site.

Provide sample of transportation information.

If not applicable, describe.

Do you calculate and record air quality metrics (i.e. CO2, ethanol)?

Attach records.

Do you capture carbon dioxide emitted by fermentation?

State percent of fermenters collected from (by tonnage) and describe method of capture.

Do you capture ethanol from fermentation vapors?

If yes, state percent of fermenters collected from (by tonnage) and describe method of capture and whether you distill it or have it distilled by a licensed off-site facility.

Do you use electric forklifts indoors?

List equipment.

Do you conduct equipment, vehicle, and material washing in areas where runoff is directed to a sewer drain, sump, or clarifier (as opposed to a storm drain)?

Describe.

Are storm drains equipped with shut-off valves, berms, and/or drain plugs in case of contamination from spills and are they regularly inspected?

Describe.

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 perform an annual hazardous material and waste assessment.

Attach recent assessment.

When was this assessment last completed?

You must have written procedures for addressing chemical spills, hazardous material, and emergency situation management and conduct annual worker training.

Attach chemical spill procedure and training logs.

When were the training logs last updated?

You must label, store and dispose of chemicals, fertilizers, solvents, lubricants, coolants, batteries, oils, paints, florescent lighting ballasts, and coatings properly and train employees on hazardous waste handling and disposal.

Include employee training information.

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 cellar and laboratory thermometers mercury-free?

Attach photo.

Have you decreased your overall hazardous waste in the last three years?

Describe.

You must have a written procedure addressing organic solid waste.

Attach procedure including which materials are disposed of, composted, used for farm feed, fertilizer or other use.

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

Attach photo.

 Are your dumpsters on a concrete pad?

Attach photo.

Is an employee responsible for routinely checking dumpster area for leaks, spills, and litter and trained to identify materials that may be unintentionally placed in the wrong dumpster?

List name and title of person responsible.

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

Attach photo.

Are lees filtered to recover wine?

List filter type.

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

Name low-waste filtration system.

Are filter pads composted or used in vineyard or landscaping?

Describe.

Are tires taken to a recycling facility or traded in when no longer usable?

Describe.

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.

Is safe handling of all agents and chemicals included in worker training?

Attach training procedures and/or records.

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.

Personal Protection Equipment (PPE) must be a part of written laboratory procedures for each analysis and chemical solution preparation.

Attach procedures.

Chemicals removed from their original containers must be properly re-labeled.

Attach photo.

Are chemicals marked with open and expiration dates?

Attach photo.

Do you have chemical resistant countertops?

Describe.

Do you have dedicated glassware for trials and tastings?

Describe.

Do you have reagent preparation procedures and maintain calibration records for your lab equipment?

Attach procedures and records.

You must have a written recycling program including but not limited to paper, plastic, oil containers, oil filters, tires, batteries, and pesticide containers and educate your workers on your program.

Provide written description and attach worker training.

Do you recycle your used bird netting and/or drip hose?

[ ] Not Applicable if you do not use netting are are not replacing drip hose.

Explain your recycling program.

Did you work with your local waste management company to develop your recycling program?

List name and date of meeting.

Do you regularly examine waste streams to ensure that all waste is properly recycled?

List name and title of person responsible.

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).

What percent of sample bottles for tasting and laboratory analysis are washed and reused?

[ ] 70 - 100% (3 pts.)

[ ] 33 - 70% (2 pts.)

[ ] 1 - 33% (1 pts.)

Is all broken, unusable laboratory glass sorted into specifically marked containers for disposal or recycling? (Borosilicate glass (Pyrex) and leaded glass cannot be recycled. All other glass, sample bottles, and tasting glasses are recyclable.)

Attach photo of collection containers.

Do you have other uses for excess and/or obsolete glass from bottling (e.g. sold to other wineries or home winemakers, etc.)?

Describe.

Is cardboard recycled, reused, returned to supplier for reuse, shredded, composted, and/or sheet mulched onsite?

Describe.

Is waste from bottling operations recycled or reused (this includes sending capsule boxes, trays, and end caps back to manufacturer)?

[ ] 51 - 100% (2 pts.)

[ ] < 50% (1 pts.)

Describe.

Do you recycle or repurpose natural cork?

If yes, describe recycling or reuse.

Are obsolete or unused capsules sold or given to a metal recycler for reuse?

Describe.

Are all metals separated into recyclable materials, steel drums, and scrap metal?

Describe.

Are unusable barrels sold, donated, or for repurposed (chipping, furniture, planters, etc.)?

Describe.

Do workers use scrap paper for notes and double-sided printing to reduce paper use?

Describe how this is encouraged.

You must have a written waste reduction policy including targeted goals to reduce overall waste production.

Attach audit.

Attach audit.

Provide written description.

Document worker training(s).

Do you use rechargeable batteries for flashlights, radios, remote controls, and other devices that use standard batteries?

[ ] 50 - 100% (2 pts.)

[ ] < 50% (1 pts.)

Are wood pallets reused or picked up by a vendor or other recycling company?

Describe.

Are wine shippers reused as long as possible?

Describe.

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.

Is Styrofoam prohibited from catering and kitchen use?

Describe.

You must have a written policy outlining when and how to distribute promotional materials (e.g. press packets, price lists) and do so electronically whenever possible.

Attach policy.

You must use at least 50% recycled content in your paper packaging materials (e.g. case boxes, labels, etc.).

Attach documentation.

Are your packaging and promotional materials printed using vegetable/soy or other low-VOC inks?

Attach documentation.

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 all packaging used for shipping made from recycled material (no Styrofoam)?

List materials.

Is all packaging used for shipping the minimum size allowable, while still conforming to the carrier’s requirements?

Describe package sizes used (shipper bottle number).

Have you implemented a paperless policy that replaces traditional invoicing, correspondence, and purchasing in administration and/or the tasting room (e.g. email, e-fax )?

Attach policy.

Do you purchase unbleached and/or chlorine-free paper products such as copy paper, paper towels, napkins, and coffee filters?

List products.

Are wood products (e.g. barrels, corks, wooden wine boxes, or display materials) sourced from companies certified by the Forest Stewardship Council (FSC), Programme for the Endorsement of Forest Certification (PEFC) or other certifying agency?

List products and certification.

No Active Ingredients (AI) on the Prohibited Materials List (PML) can be used. Records are required for all certified acres (December-June/July).

Attach December 1 to June/July pesticide use reports with trade names and active ingredients listed. June/July to November pesticide use reports due December 15.

When were the first set of pesticide use reports completed?

No Active Ingredients (AI) on the Prohibited Materials List (PML) can be used. Records are required for all certified acres (June/July-November).

Attach June/July to November pesticide use reports. Due December 15.

When were the first set of pesticide use reports completed?

• Population dynamics of vineyard pests and insect/mite natural enemies at a minimum of every week during the vineyard growing season
• Presence and severity levels of diseases or disease vectors at a minimum of every two weeks during the vineyard growing season
• Presence and severity levels of weeds at least once per month
• Presence and identification of vertebrate pests at least once per month

Attach Records.

Describe your monitoring program.

When were records last updated?

The sprayer must be calibrated annually, adjusted and recalibrated for changing vineyard conditions; worn screens and nozzles must be replaced in order to insure the best coverage and efficacy of agricultural chemical applications.

Attach calibration records.

When were your calibration records completed?

Pesticides (insecticides, fungicides, and herbicides) with different modes of action must be alternated within the seasonal spray program in order to minimize the risk of pesticide resistance development.

Attach spray records which include target pest, disease, or weed and pesticide mode of action.

Provide an example from your vineyard.

When were your spray records completed?

[ ] If spot sprays and/or no sprays are used in three programs (8 pts.)

[ ] If spot sprays and/or no sprays are used in two programs (4 pts.)

[ ] If spot sprays and/or no sprays are used in one program (2 pts.)

Attach spray records that include applied acres and total acres.

Are sanitation practices used to prevent introduction or spread of pests, weeds, and diseases? (http://www.ipm.ucdavis.edu/PMG/selectnewpest.grapes.html)

Attach sanitation records

and describe sanitation practices.

Do you develop a Farm Plan with your grower(s) addressing sustainable practices and pesticide use and review it annually?

If yes, attach photo.

Key workers must be knowledgeable about the insect, mite, and nematode pests found in your vineyard, including understanding the pest’s life cycle and natural enemies (predators, parasites, or pathogens) to make management decisions.

List the most significant insect, mite and/or nematode pests found in your vineyard, and give a brief description or diagram of their lifecycle and an example of a natural enemy.

Reference scouting and spray records.

Provide brief example, based on your attached records, which demonstrates your spray timing.

Do you track weather data and degree days during the season? (http://ipm.ucanr.edu/WEATHER/index.html)

Record use frequency and source of weather data. Provide reference for degree day model(s). (e.g. on-site weather station, regional weather station, degree day model)

Provide protocol.

List the natural enemies, including life cycle, habitat requirements, for the pests you listed in Requirement 9.2.1.

Attach insect monitoring records including at least presence/absence of beneficial insects.

Do you provide year-round refuge other than your cover crop for beneficial insects and pollinators?

[ ] Oak woodlands

[ ] Riparian areas

[ ] Grasslands

[ ] Hedgerows

[ ] Insectary plantings

If you checked Other, describe:

[ ] Other

If yes, select other year-round refuges and indicate the location on the ranch map.

Are beneficial organisms released in your vineyard as a supplement to or in lieu of needed pesticide treatments?

List beneficial organism(s), target pest(s), release date(s) and correlate with 8.1.2 monitoring records.

Are selective pesticides and spray timing used to minimize adverse impacts to beneficial insect/mite populations or are pesticides not used? (UC pest management guidelines)

Provide written explanation of selective pesticides and spray timing including reference to pesticide use report.

List the key diseases found in your vineyard. Provide a diagram or written description of the disease’s life cycle, vectors, and other predisposing factors.

Are disease models used to help schedule spray applications or are fungicides not used?

Provide disease model reference.

Attach canopy and fruit density management records.

Key workers must be knowledgeable about the weed species common in your vineyard and their most susceptible life stage to make management decisions.

List key weed species found in your vineyard and their most susceptible life stage.

Are spot spraying methods used when applying contact herbicides or are herbicides not used?

Provide written statement describing the timing of your weed control program and attach herbicide spray records.

Describe program specifics and attach program records.

Are weed control programs implemented when the weeds are most susceptible?

[ ] Not Applicable.

Describe the timing of your weed control program including any mechanical control.

Attach herbicide spray records if applicable.

Indicate wildlife corridor on ranch map.

Are selective exclusion methods used for vertebrate pest control? Selective exclusion methods include, but are not limited to, fencing that is used for targeted pest only and allows smaller animals to migrate through the fence, pest specific traps, and sound machines. Not applicable if no exclusion methods are used.

Indicate selective exclusion methods on ranch map or with photograph and explain.

If not applicable, explain.

Provide written description/documentation of alternative methods.

You must have an Integrated Pest Management (IPM) system. This should include a list of winery pests, monthly monitoring, and strategies for prevention and control.

Attach plan.

Do you use Integrated Pest Management (IPM), nontoxic and/or ecologically friendly pest control methods?

Describe pest control methods.

Do you keep drains, hoses, valves, manways, ladders, catwalks and fixed lines clean to deter pests?

Explain standard operating procedures for each.

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.

You must record fruit quality parameters on an annual basis, including Brix, pH, and TA.

Provide fruit quality parameter records from the previous year.

When were your records completed?

You must have legible receiving records for all grapes received and retain traceability for each load of harvested fruit.

Attach three samples of grape receiving records.

Did a vineyard, winery, and/or buyer representative visit the vineyard pre-harvest?

Include vineyard, winery and/or buyer representative name.

Do you review annual crop projections prior to harvest?

[ ] Within 10% of projection (3 pts.)

[ ] Within 20% of projection (2 pts.)

Attach records of projection and actual yield.

Do you develop a Farm Plan with your grower(s) addressing sustainable practices and pesticide use and review it annually?

Attach section of Farm Plan and date of last review with grower or SIP Certified Vineyard letter

Is the vineyard sampled weekly for maturity analysis?

Attach sample of maturity analysis.

Do you supply/review Annual Pesticide Use Reports for your blocks, before scheduling harvest and delivery of grapes?

Do you measure grape phenolics and correlate results with vineyard management practices on an annual basis?

Describe.

Attach records for the last three years.

If your winery is providing objective analysis (Brix, TA, pH, YAN), do you maintain and compare the data? Not applicable if the winery does not provide the grower with objective analysis.

Attach objective analysis records including variety(s), parameters, and results.

Describe trial(s).

What percentage of the grapes you process are from SIP Certified vineyards?

[ ] 75 - 100% (4 pts.)

[ ] 50 - 75% (3 pts.)

[ ] 25 - 50% (2 pts.)

[ ] Less than 25% (1 pts.)

Do you have a procedure to monitor smoke impact in the event of wildfires?

If yes, attach procedure or describe.

What percentage of grapes processed are sourced from within a 100 mile radius of the winery?

[ ] 75 - 100% (4 pts.)

[ ] 50 - 75% (3 pts.)

[ ] 25 - 50% (2 pts.)

[ ] Less than 25% (1 pts.)

Do you have a protocol to address overweight trucks?

Attach protocol or explain.

Have you developed an HACCP plan for your winery?

Attach plan.

You must have a written contract with all third party labor contractors assuring they are in compliance with all federal, state and local laws.

Provide documentation. Not applicable only if you do not use third party labor contractors.

You must include the following within the Employee Handbook(s) and provide a copy to each new employee:

• Harassment Policy
• Salary, Benefits, and Incentives
• Employee Orientation
• Ongoing Training
• Employee Safety Policies, Workmans Comp and Practices
• Employee Evaluations, Grievance Policy & Procedure and Disciplinary Actions

Provide copy of Employee Handbook.

You must develop and implement a safety program addressing injury and illness prevention including the following:

• A system for ensuring that employees comply with safe and healthy work practices
• A system for communicating with employees on safety and health matters, including provisions designed to encourage employees to report hazards without fear of reprisal
• Procedures for identifying hazards including scheduled periodic inspections
• A procedure to investigate occupational injury or occupational illness
• Methods and/or procedures for correcting unsafe or unhealthy conditions
• Consequences for not abiding by safety rules
• Provide training and instruction to employees and supervisors to familiarize them with the hazards to which employees under their control may be exposed

Attach the program and Identify the person(s) with authority and responsibility for implementing the program.

All new employees must receive an introduction to the company prior to starting work. Company introduction includes, but is not limited to:

• Long and short term work goals
• Benefits and eligibility requirements
• Policies
• Job descriptions

Provide documentation of employee orientation meeting and employee manual in a language understood by the employee(s).

If your employees are minors (17 years of age or younger) you must do the following:

• Prevent children under the age of 13 in an Agricultural Zone of Danger
• Ensure minors work days and hours in compliance with requirements of state and federal regulations
• Obtain and have on file a work permit from each minor any time of year

Attach copy of work permit.

If you pay a piece rate, you must have a mechanism to properly compensate break time.

Provide documentation.

If you do not pay piece rate, explain.

Do you pay all workers competitive salaries for your region?

Document average salaries per job category benchmarked to the most recent salary survey results for workers in your region.

How much of your medical insurance premium do you cover?

[ ] 100% premium coverage (6 pts.)

[ ] 75% premium coverage (4 pts.)

[ ] 50% premium coverage (2 pts.)

[ ] Less than 50% premium coverage (0 pts.)

Do you provide the following insurance plans?

[ ] Dental & Vision (4 pts.)

[ ] Dental (3 pts.)

[ ] Vision (1 pts.)

Do you provide family support services for your workers?

[ ] Three or more services provided (4 pts.)

[ ] Two services provided (2 pts.)

[ ] One service provided (1 pts.)

[ ] Housing opportunities referral information and resources

[ ] Community resources referral information

[ ] Childcare referral program

[ ] Nutrition, health, and wellness resources and/or referrals

[ ] Employer participation in community groups dedicated to increasing housing opportunities

[ ] Employer donates money and other resources to local housing groups

[ ] Other

If you checked Other, describe:

Do you offer retirement benefits to your workers?

[ ] Offered to 75% - 100% of employees (6 pts.)

[ ] Offered to 50% - 75% of employees (4 pts.)

[ ] Offered to 25% - 50% of employees (2 pts.)

[ ] Offered to less than 25% of employees

Describe worker retirement benefits.

Do you offer bonuses and rewards to your workers?

[ ] Offered to 75% - 100% of workers (3 pts.)

[ ] Offered to 50% - 75% of workers (2 pts.)

[ ] Offered to 25% - 50% of workers (1 pts.)

[ ] Offered to less than 25% of workers

Describe worker bonuses and rewards.

Do you hold team building exercises, retreats, or educational field trips at least one work day annually?

Provide documentation for most recent activity.

Do you have a formalized process for handling performance evaluations with your workers including setting specific goals and timelines?

Describe formalized process for worker performance evaluations.

Employee safety trainings must be given every time an employee starts work and/or enters a new working environment. Training meetings include:

• Personal hygiene
• Daily change of clean clothing
• Recognizing and avoiding unsafe working environments or conditions
• Safe use and handling of pesticides for handlers and applicators
• Pesticide safety and awareness
• Pesticide use notification
• Heat illness prevention
• Equipment and ergonomics
• Harassment
• Other types of ergonomic/musculoskeletal safety issues (lifting, carrying, etc.)

Provide documentation of employee safety training meetings.

You must provide annual training on confined space, fall protection, heat stress prevention, respiratory/pesticide awareness and ammonia safety (if applicable), and biannual forklift and harassment training.

Attach training records from the past 12 months.

Do you hold meetings at least annually to include your workers in your sustainable strategies and long- and short-term goals?

[ ] Meeting includes all workers (3 pts.)

[ ] Meeting includes managers & supervisors (2 pts.)

Provide documentation of worker meetings on sustainable strategies and long- and short-term goals.

Do you offer your workers new skills training programs?

[ ] ESL courses

[ ] Sustainable agriculture practices courses

[ ] Integrated Pest Management courses including, but not limited to, weed, insect and disease identification

[ ] Equipment training courses

[ ] Water conservation courses

[ ] Energy conservation courses

[ ] Other

Explain training programs offered.

Do you have a system in place that encourages workers to submit suggestions for improving workplace conditions, job training and worker development opportunities, and business performance and operational efficiencies?

Provide written description.

Do you conduct regular production meetings?

Describe.

[ ] Daily (4 pts.)

[ ] Weekly (3 pts.)

[ ] Monthly (2 pts.)

[ ] Less than 1 time/month (1 pts.)

Do you conduct pre-harvest planning and post-harvest recap meetings?

Describe.

You must have a written Emergency Preparedness and Evacuation Plan including but not limited to:

• Internal and external contact information (e.g. 911, doctor, ambulance, fire department, hospital, urgent care)
• Employee and emergency contact information
• Location of nearest phone (phone must be accessible at all times)
• Location of emergency exits, fire extinguishers, hoses

Attach Emergency Preparedness and Evacuation Plan and annual training records.

Facilities must have warning signs for all potential hazards (e.g. chemical storage areas, electrical equipment, fuel tanks, toxic material, etc.) posted in the language understood by your worker(s).

Attach photo(s).

You must inspect and record the following:

• Daily forklift log
• Secured storage of compressed gas cylinders (daily when used)
• Equipment safety checks at least monthly (seasonally for equipment used annually)
• Eye wash and shower station inspections at least monthly (if applicable)
• First Aid kit inspection and restocking at least quarterly
• Fire extinguisher inspections monthly and recharge at least annually
• Fire suppression system inspection at least annually

Attach inspection records.

You must test your facility for noise output every three years during peak daytime and nighttime operations. Noise 100 feet away from the facility must be kept below 45dB Hourly Equivalent Sound Level between the hours of 10pm and 7am. Submit by December 15.

Attach documentation showing noise levels at the facility and 100 feet away.

Date of last test.

Hearing protection must be provided to employees exposed to noise levels above 80dB.

Document what type of hearing protection is provided.

If your wells are used for drinking water, you must conduct drinking water suitability tests at least every three years. If water quality does not meet suitability test you must provide an alternative source of drinking water or take corrective action.

If applicable, provide copies of the sampling results and alternate source/corrective action, if needed.

When were the water suitability tests completed?

Do you conduct a workplace safety inspection, document problems, and take corrective action?

[ ] Weekly (6 pts.)

[ ] Monthly (4 pts.)

[ ] Annually (2 pts.)

[ ] No

Describe workplace safety inspection process.

Is one member of management clearly identified as the person responsible for worker health and welfare issues?

List name and title of person responsible.

Do you offer incentives or have a worker safety rewards program in place that recognizes and appreciates individuals for safe job performance?

Describe your incentive program for safe job performance.

Do you offer CPR and First Aid training to your employees?

Attach records.

Do you regularly review and update your standard operating procedures (SOP)?

[ ] Annually (2 pts.)

[ ] Every two years (1 pts.)

[ ] Never

If yes, describe and/or attach records.

You must have a plan in place that addresses neighbor and community communication. Plan must include:

• Participation in neighbor and community forums
• Notification of major changes to practices
• Procedures for neighbors to express their concerns regarding farming practices
• Program addressing the proper use of bird frightening devices including neighbor considerations (if applicable)
• Procedures to log and follow-up on neighbor and community complaints
• Worker training regarding the neighbor and community communications program

Attach written plan.

You must train tasting room and/or sales workers on how to communicate your sustainable practices to customers.

Attach training records.

Have you participated in at least two events during the last 12 months that educate community members on sustainability issues (e.g. wine events, public hearings, etc.)?

List events you have participated in during the last 12 months.

[ ] Postcards or other mailings

[ ] Notification board with regular postings at the property entrance or other convenient location for neighbors

[ ] Website or blog

[ ] Other

If you checked Other, describe:

Describe.

You must participate in at least 20 hours (40 hours if certifying both vineyard and winery) of continuing education pertaining to farming, winemaking, business practices and/or sustainability issues each year.

Attach Continuing Education verification forms totaling 20 hours from the past 12 months.

When was the Continuing Education completed?

You must have a procedure in place to maintain your certification including personnel responsible for certification compliance, contact information, database login information, documentation maintenance and deadlines.

Attach procedure.

You must have a procedure in place to comply with and keep informed of changes to relevant legislation.

Attach or explain procedure.

Do you attend at least four local vintners, growers, Chamber of Commerce or other environmental, conservation, or business association meetings keep up to date on grape growing and winemaking issues?

If yes, provide documentation of meeting attendance.

Do you read trade, university, farming, and industry journals?

If yes, list journals.

Do you have current membership in local growers’ and vintners’ associations and attend the meetings to keep informed on local issues?

If yes, list associations of which you are a member.

Do you attend annual trainings on human resource issues?

If yes, attach verification form or other proof of attendance.

Not Applicable only if you have no employees; provide written statement.

Do you or your workers volunteer, sit on a board or committee, help organize or provide presentations for industry or community organizations?

Describe your involvement.

Do you and/or your workers provide summaries of seminars attended in order to share knowledge with others?

Explain how knowledge is shared.

Do you use any of the resources below?

• The most recent Grape Pest Management, UC DANR Publication 3343 and the UC IPM Pest Management Guidelines: Grapes, UC DANR Publication 3448
• UC Davis IPM website (www.ipm.ucdavis.edu)
• UC Year Round IPM Program (http://www.ipm.ucdavis.edu/PMG/C302/m302yi01.html)

If yes, attach verification form or other proof of attendance.

If Not Applicable, explain.

Do you receive notices from the Alcohol and Tobacco Tax and Trade Bureau (TTB) or your local Department of Alcoholic Beverage Control (ABC) office regarding process or regulation changes?

If yes, attach most recent documents.

You must have an annual or multi-year budget.

Provide documentation of the budget. You do not need to disclose sensitive financial information.

Indicate the year the budget is for; any date.

You must have a sales and marketing plan.

Attach plan.

You must maintain legible winery records as required by law (e.g. analysis, work completed, additions, wine tracking by lot and bottling).

Name the method or program you use and provide an example of your records.

You must have an inventory management system for dry goods and additives, bulk wine, and case wine. 

List system used and provide a copy of most recent inventory.

Do you have a system in place to track, review, and compare your costs over time?

Describe your system.

Do you review your budget to actual on a monthly basis?

Provide documentation of monthly budget versus actual comparisons. You do not need to disclose sensitive financial information.

Do you meet with a financial or business advisor annually?

Provide name and affiliation of financial or business advisor and date of most recent meeting:

Do you have a succession plan in place?

Provide statement.

Do you have a plan in place to maintain business continuity in event of a disaster or IT failure?

Attach plan or describe.

Do you have an internship program?

Describe.

Attach plan.

Do you have crop insurance? Not applicable for nonbearing vineyards.

Provide proof of current crop insurance.

Total Area

In Acres

Total Yield

In Tons

Applied Irrigation Water

To convert water units per acre to acre feet, download the UCCE Irrigation Converter.

(ac-ft/ac)

Explain

Applied Frost Water

To convert water units per acre to acre feet, download the UCCE Irrigation Converter.

(ac-ft/ac)

Explain

(ac-ft/ac)

Explain

(Lbs N/ac)

Explain

(Lbs N/ac)

Explain

Water

Presumptions: Two methods are presented below for converting irrigation water applications per acre to lbs N per acre. Nitrogen content of water is most commonly reported in ppm NO3 or ppm NO3-N. NO3 is converted to lbs N/acre foot of water by multiplying by 0.62. NO3-N is converted to lbs N/acre foot of water by multiplying by 2.74. A detailed description of these conversion factors can be viewed online.

Example for lab report of ppm NO3: Report from lab shows 45ppm NO3 and a total of 0.89 acre feet (ac-ft) of irrigation water was applied.

Step1: Convert ppm NO3 to lbs N/acre foot of irrigation water applied.

45 ppm NO3 x 0.62 = 27.9 lbs N/ac-ft

Step 2: Multiply lbs N/ac-ft by total irrigation water applied per acre. 

27.9 lbs N x 0.89 ac-ft irrigation water  = 24.8 lbs N

  ac-ft                          ac                                ac

Example for lab report of ppm NO3-N: Report from lab shows 45ppm NO3-N and a total of 0.89 acre feet (ac-ft) of irrigation water was applied. 

Step1: Convert ppm NO3-N to lbs N/acre foot of irrigation water applied.

45 ppm NO3 x 2.74 = 123.3 lbs N/ ac-ft

Step 2: Multiply lbs N/ ac-ft by total irrigation water applied per acre.

123.3 lbs N x 0.89 ac-ft irrigation water ac  = 109.7 lbs

  ac-ft                              ac                                 ac

*Efficiency of fertilization and of irrigation are not factored into the above equations.

(Lbs N/ac)

Explain

Enter NO3-N (ppm).

Provide documentation.