Farm Winery, as defined by West Virginia statutes §60-1-5a means an establishment where in any year fifty thousand gallons or less of wine and nonfortified dessert wine are manufactured exclusively by natural fermentation from grapes, other fruits or honey or other agricultural products containing sugar and where port, sherry and Madeira wine may also be manufactured, with twenty-five percent of such raw products being produced by the owner of such farm winery on the premises of that establishment and no more than twenty-five percent of such produce originating from any source outside this state. Any port, sherry or Madeira wine manufactured by a winery or a farm winery must not exceed an alcoholic content of twenty-two percent alcohol by volume and shall be matured in wooden barrels or casks.
The privileges, duties and responsibilities for the manufacture, distribution, retail sale and sampling of farm winery produced wine is detailed in Legislative Rule CSR 175-3 and authorized by West Virginia Code chapter §60.
Related Forms and Packets:
Farm Winery License Packet
Farm Winery Special Events Permission Letter