Varieties of wine  
White wine: the pressed grape skins and stems are taken out before fermentation.
Red wine: in the production of red wine, the pressed grape skins of the red grapes are left in the must and remain there during part or all of the process of fermentation. Substances in the skins such as color, tannin and aroma are gradually set free into the wine by the fermentation's process of decomposition.
Rosé wine: Rosé wine is usually made from red grapes, with the skins being allowed to stay only a short time in the must.


Sparkling wines:

In the production of Sparkling wines, Prosecco or champagne, a second fermentation process is induced after the first by the introduction of more sugar and yeast and then filling it in closed containers or bottles.

By far the most expensive and work intensive method of producing a sparkling wine is the champenoise method.

Here the second fermentation takes place at low temperature in the bottle. Afterwards the young sparkling wine is stored. While it is stored, the bottle is frequently turned or "shaken" to bring the sediment to the bottleneck where it can be shock-frozen into a plug and removed. The bottle is then resealed. The best sparkling wines of the world, such as champagne, are produced according to this method.

The quality and taste of a wine are dependent on the character of the soil, the climate, the grape and the method of pressing and fermenting.