This license type is subject to Responsible Beverage Service (RBS) requirements and requires alcohol servers and managers of alcohol servers to be RBS certified.

No more than 15% added flavoring or blending material may be added. Thus, neutral grain or other distilled spirits cannot be used to fortify wine – only brandy of a specific type. Wine must be made from the fermentation of agricultural products to which may be added brandy that is distilled from the same agricultural product from which the wine is made. This is commonly referred to as an “alternating proprietorship.” Separate winegrower licenses are issued to each legal entity manufacturing wine under its own bonded winery permit. Federal Alcohol and Tobacco Tax and Trade Bureau (TTB) regulations permit a winegrower to use the facilities and equipment of another winegrower to produce wine. A winegrower must have facilities and equipment for the conversion of fruit into wine and engage in the production of wine ( BPC § 23013). The following pertains to new winegrowers’ licenses issued after September 17, 1965. Authorizes the production and sale of wine by wineries.