Vintage is a special and cheerful holiday for Georgians accompanied by songs and dances. The The vintage is delivered for processing to a special room called “maranii” – winery – and placed into a big vat – “satskhaneli” - a hollowed tree trunk. Usually grapes (together with peel and seeds) are feet-pressed. This is the gentlest way to obtain juicy pulp because the seeds remain intact and do not give the wine strong bitter taste. The resulting pulp of grapes is placed into kvevri, a huge clay jug, for fermentation. These jugs are dug in the earth with the jug hole at floor level. It provides constant temperature during fermentation. Fermentation periods are different for red and white wines.