Slovak wine following terms: Víno bez zemepisného označenia - "Wine without geographic indication" is replacing former category of Stolové víno - Table wine. Minimum level of sugar content is 13 °NM. Víno s chráneným zemepisným označením - "Wine with protected geographic indication" - produced from grapes registered in the List of registered varieties, grown, produced and bottled in one of the Slovak wine regions, maximum yield per hectare wasn't exceeded, minimum level of sugar content was 13 °NM and it fulfills the requirements of established product specification. It can be indicated with traditional term regionálne víno if the grapes reached 15 °NM,
History of the wine press Terentius Varro, Pliny the Elder and others described wooden wine presses that utilized large beams, capstans and windlasses to exert pressure on the pomace. The wines produced by these presses were usually darker, with more color extracted from the skins but could also be more harsh with bitter tannins also extracted. That style of wine press would eventually evolve into the basket press used in the Middle Ages by wine estates of the nobility and Catholic Church leading to the modern tank batch and continuous presses used in wineries today. The exact origins of winemaking (and, thus, of pressing grapes)