Traditionally grapes were trampled by barefooted vineyard workers to produce a pulp, which was fermented with tannins and sulfides to produce a rich, fruity drink. Today this process in most commercial vineyards is mechanized. | Traditionally grapes were trampled by barefooted vineyard workers to produce a pulp, which was fermented with tannins and sulfides to produce a rich, fruity drink. Today this process in most commercial vineyards is mechanized. |