All imported wine arriving in ocean containers must be scheduled at least 24 hours in advance by calling the Co-op at ext. 7 (Mike Natale).
- Your winery must provide a bill of lading, plus the staff and supervision to offload, separate, product code, palletize, tie and wrap the product. You may use winery staff or third-party contractors. For a contractor referral, contact Jose Garcia, Manager of Warehousing & Logistics, at ext. 5.
- Imported wine must be labeled and coded to the same requirements as domestic wine.
- Containers are scheduled to arrive at 8:30am so there's time to unload and process the product. Unloading and clean-up must be finished before the Co-op closes. Overtime caused by delays is charged back to your winery.
- Costs of disposing of dunnage and insulation blankets are billed back to your winery.