During the season (September and October) the grapes are trodden out in a large earthenware pan, and the whole crushed mass, juice and all, is stowed away in a jar holding from twenty to thirty gallons, a small quantity of water being added to it.

In a few days fermentation commences.

The mass is then stirred up every morning and evening with sticks for ten or twenty days.

About this period the refuse sinks to the bottom of the jar, and the wine is drawn off and bottled.

In forty days, at most, it is fit to drink.
My time at Ispahan was limited, so much so that I was not able to pay a visit to the "Shaking minarets," about six miles off.