- First criteria for the diversification is the color of the wine. We assort wines in white, rose and red, depending on the kind of grape and the way of vinification.
- We assort wines in dry and sweet depending on their content of sugar. This sweetness is a result of sugar after the interruption of the alcoholic zymosis.
- We assort them in quiet and barmy, depending on their content of carbon dioxide. The gas may be a result of the zymosis which remained in the wine (Naturally barmy wines).
Types of wine