The traditional way of crushing grapes, as practiced by ancient winemakers, involved a labor-intensive process. Workers would gather in large vats, often made of wood or stone, filled with freshly harvested grapes. These vats, known as treading or stomping vats, were specially designed to accommodate the workers as they stomped on the grapes with their bare feet.
I remember visiting a small family-owned winery in the countryside, where they still practiced this traditional method. It was a fascinating sight to see a group of workers, their legs stained purple from the grape skins, rhythmically stomping on the grapes. They would move in unison, using their feet to break the grape skins and release the juice.
The stomping process served two main purposes. Firstly, it helped to break down the grape skins, allowing the juice to be extracted more easily. Secondly, the pressure applied by the workers' feet helped to release the flavors and aromas locked within the grape skins, contributing to the overall quality and complexity of the resulting wine.
Once the grapes were thoroughly crushed, the resulting juice would flow out of the vat and into open containers placed below. These containers were usually made of wood or stone, and they allowed the juice to sit and ferment naturally. During this fermentation period, which could last for a few weeks, the sugar in the juice would be converted into alcohol by the action of yeast naturally present on the grape skins.
I recall visiting another winery that still uses open containers for fermentation. The winemaker explained that he believed this traditional method allowed for better interaction between the juice and the ambient yeasts, resulting in unique and more complex flavors in the final wine.
After the fermentation process was complete, the winemakers would place lids on the containers. These lids would typically have small holes drilled into them, allowing for a controlled release of carbon dioxide gas produced during fermentation. This step was crucial to prevent the containers from bursting due to the pressure buildup.
The winemakers I've met who still use this traditional method explained that the small holes in the lids allowed for a slow release of carbon dioxide, ensuring that the wine retained its natural effervescence. They believed that this gentle carbonation enhanced the overall drinking experience, making the wine more lively and refreshing.
The traditional way of crushing grapes involved workers stomping on them in large vats, with the juice then dripping into open containers for fermentation. This method allowed for the extraction of flavors and aromas from the grape skins and contributed to the overall quality of the wine. The use of lids with small holes ensured a controlled release of carbon dioxide during fermentation, adding a gentle effervescence to the finished product.