The first step in the winemaking is the harvesting of wine grapes. The quality of the wine depends largely from the method of harvesting. The wine is produced in the vineyard, i.e. the grape must be harvested at a specified time. The most convenient time for harvesting is when the grape is in its so called technological maturity, specifically when it contains sugar and acids in quantity and ratio that provide good quality. The harvesting of the grape can be implemented mechanically and manually. Many growers prefer the manual harvesting, which should take place when the weather is nice and dry, at a temperature of around 20-25°C. The grapes must be carefully cut off with scissors for special vintage or sharp knife to avoid damages of the vine sprouts. For the quality of the future wine it is very important to move the grape quickly from the vineyard to the cellar and to perform its processing as soon as possible. Upon submission of the grapes in the winery, the producers sort the grapes, removing rotten or immature fruits, thus preparing the quality grapes for the next stage in the production of wine.