To get a quality wine all processes in the production, from harvesting, crushing to the storage, must be high quality and in time to make. Only hard work and it can guarantee the quality of wines and delicious vinoProizvodnja begin squeezing where it separates the berries from the stems and crushes the grapes. Then sulfur crushed grapes, wine yeasts are added to the wine is separated from the sludge and sediment that sits on the bottom of the barrel. Maceration follows which is responsible for the color and structure of the wine is to achieve optimum flow silent necessary boiling temperature 16-18 ° C to allow the leavening the last sugar residues. This is extremely important for wines with a higher content of total acids to be simultaneously managed to end the so-called. malolactic fermentation. After the first decanting we continue to cherish (top up, sulfitirati ...) new wines in order to align it with the optimum possible maturation because wine is a complex product in which the event of continuous change. These changes (biochemical, physical, etc.) Will maturation and aging. Caution should be exercised if some containers remain empty because the empty space must often sumporit bearing in mind that it may increase the sulfur dioxide in wine. Old wine and young who need to preserve varietal aroma and freshness translates closed procedurThe work was created at: Faculty of Agriculture.