Winery Definitions
Here are some definitions you’ll need to know to run a winery in North Carolina.

Unfortified Wine
Fermented naturally or with sugar and does not exceed 17% alcohol

Wholesaler = Distributor
Can be winery with exemption to receive wholesale permit

Importer
Receives product from outside of state or country

Fortified Wine
Exceeds 17% alcohol and usually has brandy added to stop the fermentation

Retailer
Can be winery on winery premise

Exporter
Regulated at federal level only
Content of Wine for Labeling Purposes
(rules by the Alcohol and Tobacco Tax and Trade Bureau):
- American Wine: May not be labeled a vintage
- Varietal Wine: 75% made from that grape variety (except labrusca which must be at least 51%)
- North Carolina Wine: 75% North Carolina grapes
- AVA (American Viticultural Area designation): 85% grapes from that AVA
- Vintage Wine: 95% grapes from that year
- Estate Bottled Wine: 100% grapes from winery-owned vineyards
Bottle Sizes
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Half Bottle: 0.375 liters, 0.5 bottle
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Bottle: 0.750 liters, 1 bottle
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Magnum: 1.5 liters, 2 bottles
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Double Magnum: 3 liters, 4 bottles
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Jeroboam: 5 liters, 7 bottles
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Imperial: 6 liters, 8 bottles
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Methuselah: 6 liters, 8 bottles
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Salmanazar: 9 liters, 12 bottles
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Balthazar: 12 liters, 16 bottles
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Nebuchadnezzar: 15 liters, 20 bottles