The juice flowed through a hole in the side of the vat into a smaller vat and was poured into pottery jars to ferment. Secondary pressing was done to separate the juice from the stems, seeds and skin, then the juice was put into a sack and stretched, either on a frame with a pole at one end or between two poles, the poles were twisted to extract the juice that was then put into a large container. The wine was fermented in open containers then was racked and put into smaller containers and were sealed with rush bung stoppers and covered with mud capsules; small holes were left in the stoppers that allowed the carbon dioxide that occurred in the secondary fermentation to escape. When fermentation was complete the holes were sealed. At times the wine was strained before drunk, other times it would be siphoned to prevent the dregs from mixing with the wine that was to be poured.