Of the 32 species which contains over 8000 named grape vines around the world, Vitis Vinifera is by all standards the most important. It produces a variety of grapes that accounts for most of the wines produced in Europe and California. The ideal material for winemaking is one that yields a juice with enough sugar, enough acid to add tartness, and other taste and aroma factors to give the wine balance with character.

            The Vitis Vinifera species of grape has many varieties that do just that. Most of these varieties can be made into wine from the pulp and juice only. The normal ingredients to assure a proper ferment and in a few cases very minor corrections of sugar and acid levels are all that’s needed.

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