Production Of Wine By Winery And Farm Wine Producer Licensees

(1) The holder of a winery license may produce and bottle wine as defined by T.C.A. § 57-3 101(24). (2) The holder of a farm wine producer’s license may cause to be produced wine, provided said wine contains a minimum of ninety-five percent (95%) of the product of vineyards, fruit orchards or fruit gardens grown and harvested at the farm as the wine being sold by the farm wine producer, as set out in T.C.A. §§ 57-3-207(o)(1)(A),(B) & (C) et seq. (3) Samples of each type of wine produced shall be maintained at the winery or the farm wine producer’s premises for a one year period after bottling. (4) Except as otherwise specified, “premises” or “licensed premises” shall mean all contiguous property owned or leased by the winery or by the farm wine producer, except for the bonded areas. (5) Records shall be kept for a period of three calendar years which demonstrate the source of all agricultural products used in the production of wine by a licensee.