Abstract: A method is described for the production of wine, comprising the steps of: a) preparing a grape must; b) subjecting said grape must to clarification; and c) subjecting said clarified grape must to alcoholic fermentation to obtain said wine; characterized in that it comprises the step of adding to said clarified grape must, in sequence 1) at least one tannin and 2) a lysozyme. The use of tannin and lysozyme according to the invention enables to eliminate the sulfiting step involved in traditional methods and the sulfite-free wine thus obtained exhibits good chemical and microbiological stability.