Processing grape to must or wine, starts from a single harvest and is crucial for the health and other characteristics of the wine. Spoilage and defects of wine traces its causes since the beginning of the processing of grapes and are mainly due to distortions and mistakes committed at the start, and are related to improper fermentation, grape quality, point of processing (basement, closet, storage room, garage, etc.), dishes the dirt. Red wines vary from white wines not only in color but also in their chemical composition, taste and smell. Red wines are fuller, more extract, more or less bitter because of the greater amount of colored, tannin and minerals. Production begins squeezing where you take the berries from the stems and crushing the grapes. Then sulfur crushed grapes, wine yeasts are added to wine separated from the sludge and sediment sits at the bottom of the barrel. Follow maceration which is responsible for the color and texture of the wine. Fermentation is one of the main stages in the production process as it starts making wine. Decantation separate the wine from grape pomace. Streaming, filling and storage of wine are the final stage of wine production. Only hard work can guarantee the quality of wines and delicious wine.