Winery: The winery has two sections, the upper one was where grapes were treaded underfoot and so crushed. The grape juice flowing down through a small hole was collected and poured inside jars for fermentation. After fermentation the juice was stored in wine jars to be used daily. No additive substances were included in wines to be used in church ceremonies. In a separate space remains of the grapes were boiled in large pans to be made into molasses.