The label “LIVE” is granted to wines that fulfill the conditions for grape growing and wine making. The basis for the requirements of the LIVE label program are from the guidelines published by the International Organization for Biological Control (IOBC). LIVE is certified by the IOBC therefore allowing LIVE wines to be internationally certified sustainable. (IOBC Guidelines for Integrated Production of Grapes).

• Wines with the LIVE label must be produced (97%) from grapes originating from a certified LIVE vineyard. The winery will be responsible for submitting documents showing the source and handling of the wines.
• The wines must conform to the regional appellation requirements. It is NOT allowable to blend more than 3% non-LIVE wine into the product.
• Chaptalization (see below) cannot exceed 20g/l, or 2% volume alcohol unless an exemption is granted by the LIVE organization for that particular vintage.
• Total SO2 content cannot exceed 120 mg/l. (With the exception of botryticied wines and wines with residual sugar, which must conform to state legal restrictions.)
• The wines must be evaluated by an independent tasting panel within 6 months after bottling, must be clean, and have varietal character. The panel will consist of at least 5 members selected for their ability to determine wine faults.
• A wine analysis by an approved BATF lab must be submitted before final approval for using the LIVE label. It must include percent alcohol, TA, total and free SO2, and Volatile Acidity (VA).
• For all other criteria, the federal, state, or regional legal restriction will apply.

From the Low Input Viticulture & Enology, Inc. website: http://www.liveinc.org/dwine.html. Retrieved June 23, 2008.

Chaptalization - The final alcohol strength of the wine is increased by the addition of sugar to the grape juice or "must", before and/or during fermentation.