Winery Accountants Consulting
Crush and ferment costs, which may include payroll, supplies, allocated overhead, and depreciation or rent related to crush equipment, should only be allocated to the current vintage crushed. On the other hand, cellar aging costs are typically shared by all wines in the cellar. These are most commonly allocated to the wines based on a weighted average number of gallons in the cellar. Under this method, the cost of each inventory item is tracked from the time of purchase or production through the time the wine is bottled. It relies on accurate data input and recordkeeping to trace costs through…