As harvest of 2017 continues on across the US many wineries have already “produced” new wines from this year’s grape crop. That term, “produced” has a very specific definition to the federal regulating agency, the TTB. And at the source of that definition is the very activity taking place at countless winery sites around the country as I type this post. That process is the completion of fermentation. The state at which a newly fermented wine is deemed “produced” by the winery site which fermented it. 

This stage in a young wine’s life is specifically defined by TTB regulations, as well as how those gallons are to be reported and lastly how they correspond directly to the use of the term “produced” on a wine label.

All of that is the topic of my next Winery harvest compliance video.

Winery harvest compliance: Understanding and reporting “produced by fermentation”​​​

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