The first use of sugar in the production of wine is not recorded, but we do know the crusaders bought reed type product to Europe in 1100.

The primary regions for wine production is between 30º to 50º north equator and 30º to 50º south. Pruning of the vines takes place in winter when the sap has withdrawn to the canes. Light Frost is needed from December to February to kill any diseases. Rain is needed during the spring to encourage growth. In May or June the vine will flower. Mild weather is needed to help the plant self-pollinate. As the grape begins to ripe rain is needed to encourage swelling, followed by hot sunshine. The grape produces sugar from carbon dioxide (CO2) which is drawn from the air and water (H2O) drawn from the soil. Harvest of the grape is 100 days approximately after flowering during September/October.

The fermentation process starts when the crusher destalker breaks the grape skins (which contain wild yeasts). This puts the yeast in contact with sugar. The 'Must' will be treated with sulphur dioxide to absorb oxygen. Fermentation will take place between 5ºC to 30ºC until either all the sugar is converted to alcohol or at 16% alcohol kills the wine yeast. Some of the remaining sugar react with fruit acids and tanning to give the wine organic compounds of aldehydes, ketones and esters flavour (approximately 3%).

If the specific gravity of the must is low in sugar refined sugar is added to increase the alcohol potential, but it is not permitted to be used for sweetening. Fermentation can take 4-6 weeks, after which the wine is racked before being bottled.