At the backside of Linos, at a level one-meter roughly from the floor, it is found the “tziathos”, a space where the grapes were unfolded and in later stage the bagasse. The internal sides of “tziathos” are covered with plaster.
Afterwards the pressing of grapes or later afterwards the grinding of grapes with the mill, the bagasse are placed in the vats for fermentation. (At the duration of fermentation the bagasse are always kept sunk in the vats because if they come at the surface and they remain there for some time exposed to air there is danger of being polluted and furthermore to become vinegar. For this reason at the top of the vat ” mazin” is placed and over this, crossed wooden bars are placed which press the “mazin” downwards with the help of heavy rock which is placed above them. After fermentation that lasts 16 – 25 days, the wine is placed in other clean vats, but the bagasses are placed in the “tziathos” to be pressed and give all the wine they have.
The floor of “tziathos” has a light bent, having a hole at the lowest level, from which the wine runs via medium channel in the vat that is half inserted in the earth and it is called “podosin”.
The operation of pressing is based on the system of lever of second type. It is constituted by the “Mouklo’” (Lever) – they are two big central wooden bars one above the other. One passing via means of “distyllon” (drivers) of “tziathos” is inserted in the “rizomoukla’” (reception) at the backside of the wall of Linos, which is also the backside of the “tziathos”. Upon the bagasses and below the elevated bars, level boards are placed and above that crossbars called “merkara’” are placed. Above them a lever is placed called “mouskos”, that is useful for the pressing of the bagasses. In other end, in helical reception of the “mouklou” (lever) there is a vertical snail called “adrakti” fixed at the down part in boring block of stone of cylindrical form with diameter of one meter and height of 0.75 meter.