Pliny’s Presses: the True Story of the First Century Wine Press

Burton, Paul J.; Lewit, Tamara

doi:10.1515/klio-2019-0041

Cited by 6 publications

(2 citation statements)

References 36 publications

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“…Some may have used winch mechanisms, as described above and perhaps shown at Varignano (Brun 2004a, 43). 173 Brun 2003, 215-16;Burton and Lewit 2019. 174 Frankel 1999, 120.…”

Section: Pressingmentioning

confidence: 99%

The Archaeology of Wine Production in Roman and Pre-Roman Italy

Dodd

2022

American Journal of Archaeology

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The world of vinicultural archaeology has expanded exponentially over the past two decades, adding novel discoveries, methodologies, theories, and new archaeological evidence. Despite this, focused regional or site-specific approaches and syntheses dominate scholarship. This article provides an alternate, macroperspective via a comprehensive update and overview of the archaeological evidence for the entire Italian peninsula. When considered as a whole, the sheer quantity of evidence is simply a starting point for future research directions. New data from pre-Roman Italy might suggest localized indigenous winemaking experimentation, contrasting with traditionally dominant east-west colonial diffusionist models. Detailed cataloguing and interpretation of Roman wineries demonstrate that two dominant press types were present simultaneously. Along with these syntheses, previously unpublished evidence is analyzed for the first time, including conspicuous, lavish, and theatrical wine production at the Villa dei Quintili just outside Rome. 1 introduction "There are two liquids that are especially agreeable to the human body, wine inside and oil outside" (Plin., HN 14.29.150). Wine permeated and enveloped Roman culture. It was both a daily drink and reserved for special occasions, played a key role in trade and the economy, and was found in medicinal, religious, domestic, and commercial contexts. Since antiquity, Roman winemaking and viticulture have been interpreted through historical sources, which tend to be scattered, incomplete, and biased, and, to an extent, comparative ethnography. 2 Indeed, preindustrial equipment and practice often retain ancient characteristics of the same region and thus provide a valuable proxy

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“…Some may have used winch mechanisms, as described above and perhaps shown at Varignano (Brun 2004a, 43). 173 Brun 2003, 215-16;Burton and Lewit 2019. 174 Frankel 1999, 120.…”

Section: Pressingmentioning

confidence: 99%

The Archaeology of Wine Production in Roman and Pre-Roman Italy

Dodd

2022

American Journal of Archaeology

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“…The same type of facilities was found by Avrutis [19] in a quarry in southern Israel and illustrates 1000 years of development since the former foundation stone facilities of the Persian (6th-4th century BC) and early Roman periods (1st century BC) with cisterns carved into the rock, plastered floors, and channels. The next type of press consisted of a lever and screw, followed by a direct screw system, which was widely used in the Roman period and represents a significant improvement in the process throughout the Mediterranean [4,[36][37][38].…”

Section: The Introduction Of Grape Pressesmentioning

confidence: 99%

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

Harutyunyan

Malfeito‐Ferreira

2022

Beverages

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The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating from the late fifth to the early fourth millennium BC, the gentle crushing of grapes by foot and the probable absence of maceration indicate that most wines were made with the aim of reducing astringency. The oxidative nature of winemaking would have resulted in rapid browning, so that wines made from red grapes would have had a similar color to those made from white grapes after being aged in clay vats for several years. The difficulty in preventing the wine surface contact with the air would have resulted in biological ageing under the yeast pellicle being a common occurrence. This phenomenon was not considered a flaw, but a characteristic feature of highly prized wines. Dried grapes were used to make sweet wines, which were also highly prized, therefore justifying the construction of dedicated facilities. The addition of boiled juices, salt, resins, mixtures of herbs, spices, fruit juices, flowers, or honey to the wines would have increased their taste pleasantness while improving their preservability and medicinal properties. Indeed, today’s preference for flavored wines with a soft mouthfeel seems to have been representative of the ancient elite consumers. Overall, the technical interpretation of winemaking described in this review will provide solid historical support for the current rebirth of ancient production methods, particularly those using pottery vessels.

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The ‘Place’ of Urban Wineries and Oileries in the Greek and Roman World

Dodd,

Van Limbergen

2024

Journal of Urban Archaeology

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Pliny’s Presses: the True Story of the First Century Wine Press

Cited by 6 publications

References 36 publications

The Archaeology of Wine Production in Roman and Pre-Roman Italy

The Archaeology of Wine Production in Roman and Pre-Roman Italy

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

The ‘Place’ of Urban Wineries and Oileries in the Greek and Roman World

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