Since the end of the II century AD, already in the times of the Roman occupation, we find in Germanythe first evidences of cultivations of screws, which led to a long tradition in the production of renowned wines and spirits. The cultivation areas are grouped mainly on the left bank of the Rhine and in the Moselle Valley, comprising thirteen recognized wine regions, eleven of which are located along the Rhine and are Ahr, Moselle-Saar-Ruwer, Middle Rhine, Rheingau, Nahe, Hessen Renana, Palatinate, Hesse Bergstraße, Franconia, Württemberg and Baden, then joined Saale-Unstrut and Saxony of the eastern zone after the unification of the country. In these areas the atmospheric conditions are very favorable for the cultivation of the vines, in fact, the massifs around the Rhine in the Moselle valley, protect the vineyardsfrom the cold and the winds of the north, ensuring a temperate climate and never subject to frost. Taking advantage of the high quality of its grapes, Germany has turned to the production of spirits, paying particular attention to Gin. This liqueur is a distillate flavored with juniper berriesand other spices, such as pepper and cumin, obtained by two different methods, distillation and aromatization. The distillation, typical Scottish, involves the treatment of wine called malt, that is produced from a mixture of wheat, rye and malted barley, which leads to the formation of the gin. Column distillers are usually used and the product is white with a high alcohol content, spices and herbs are added in the last phase to give the final taste. The distillation may also take place with discontinuous alembics, leading to the formation of a more aromatic gin but with a lower alcohol content. The gin obtained are called London dry gin, the classic dry and fragrant, and Plymouth gin, with a more intense aroma. The aromatization method is instead less used and is based only on the addition of juniper berries to water and alcohol, which must have a gradation of at least 96°. In Germany, other spirits are also produced, such as Acquavite, Whiskey, Brandyand many types of Frutt liquors a obtained from the distillation of apples, prunes, raspberries, cherries and many others.