The essence of Amphora winemaking hasn't changed over two thousand years. In general, the grapes previously crushed are placed inside the clay pots and the fermentation occurs spontaneously. During the fermentation, the films of grapes that rise to the surface and form a solid layer are stirred with a wooden squeegee and forced to dive into the must, in order to transmit to the wine more color, aromas and flavors. After the fermentation, these pasta rests in the bottom.
Information from the website www.vinhosdoalentejo.pt