Red wine is produced from blue grapes and contains much more tannins and less acids than white wines. The colouring agents and polyphenols are much higher concentrated. When red wine is fermented, juice, skin and seeds (so called ‘Maische’) of the grapes are kept together and the emerging alcohol extracts the valuable substances at it. The duration of this fermentation (‘Maischegärung’), contributes significantly to the character of the red wine. When the fermentation is short, the wines are fruity. After a longer fermentation the amount of tannins and phenols increases noticeably, which makes storing the wine possible. Red wines are mainly cultivated in warmer regions with long sun exposure.