Winemaking is the biochemical process that begins immediately after the harvest and leads from the raw material grapes to the finished product, wine. The basic steps in this process are :crushing,destemming,pressing,fermentation and sulfitation. The skin of grape berries holds certainyeasts that transform the sugar in the berries into alcohol : this process is called alcoholic fermentation.

There are different winemaking techniques:

• White (of white or red grapes);
• In red (with maceration), of white and red grapes;
• With carbonic maceration;
• hot (or thermovinification);
• continued;
• In reduction;
• In hyperoxidation;
• of rosé wines.

if the maceration is short (less than 24 hours) it produces, rosé wines, while macerations of three to five days generally produce new wines ; on the other hand, a long maceration of seven to twenty-one days produces, wines for long aging.