In an effort to expand the usefulness of its activity-based costing system, Peter Catalanos Verde Vineyards decides to adopt activity-based management techniques (ABM). One of these ABM techniques is classifying its activities as either value-added or nonvalue-added.

1.		Culling and replanting: Dead or overcrowded vines are culled, and new vines are planted or relocated. (Each variety has a separate vineyard.)
2.		Tying: The posts and wires are reset, and vines are tied to the wires for the dormant season.
3.		Trimming: At the end of the harvest, the vines are cut and trimmed back in preparation for the next season.
4.		Spraying: The vines are sprayed with chemicals for protection against insects and fungi.
5.		Harvesting: The grapes are hand-picked, placed in carts, and transported to the crushers.
6.		Stemming and crushing: Cartfuls of bunches of grapes of each variety are separately loaded into machines, which remove stems and gently crush the grapes.
7.		Pressing and filtering: The crushed grapes are transferred to presses that mechanically remove the juices and filter out bulk and impurities.
8.		Fermentation: The grape juice, by variety, is fermented in either stainless-steel tanks or oak barrels.
9.		Aging: The wines are aged in either stainless-steel tanks or oak barrels for one to three years, depending on the variety.
10.		Bottling and corking: Bottles are machine-filled and corked.
11.		Labelling and boxing: Each bottle is labelled, as is each nine-bottle case, with the name of the vintner, vintage, and variety.
12.		Storing: Packaged and boxed bottles are stored awaiting shipment.
13.		Shipping: The wine is shipped to distributors and private retailers.
14.		Heating and air-conditioning of plant and offices.
15.		Maintenance of buildings and equipment: Printing, repairs, replacements, and general maintenance are performed in the off-season.

For each of Verdes 15 activity cost pools, classify each of the activities as either value-added or nonvalue-added.