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Harvest well-ripened very early bunches of grapes; reject any mildewed or damaged grapes. Fix in the ground forked branches or stakes not over four feet apart, linking them with poles. Lay reeds across them and spread the grapes on these in the sun, covering them at night to keep dew off. When they
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have dried, pick the grapes, put them in a fermenting vat or jar and add the best possible must (grape juice) so that they are just covered. When the grapes have absorbed it all and have swelled in six days, put them in a basket, press them and collect the
205:. Research indicates that it found popularity amongst women in the kitchen, due to easy accessibility, in the medicinal world and also within religious contexts – possibly in Judaism and the early Christian eucharist.
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Next, tread the pressed grapes, adding very fresh must made from other grapes that have been sun-dried for three days. Mix all this and put the mixed mass through the press. Put this
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Roman and late antique wine production in the eastern
Mediterranean : a comparative archaeological study at Antiochia ad Cragum (Turkey) and Delos (Greece)
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177:. After twenty or thirty days, when fermentation has ceased, rack into other vessels, seal the lids with gypsum and cover them with skins.
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region, the traditional agricultural hub of
Carthage, that honors the memory of Mago and is made in this antique fashion.
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was produced extensively in the eastern
Mediterranean through the Roman period, and its popularity is referred to by
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110:. The earliest surviving instruction constitutes the only known Carthaginian recipe. It is a fragment from the
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146:, a Punic writer. The original Punic work is lost, but the recipe is quoted in a later Latin work,
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228:– the modern Italian wine made in this fashion. A notable passito comes from
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208:"Passum de Magon", is a modern Tunisian natural sweet wine from
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into sealed vessels immediately so that it will not become too
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126:(2nd century BC). It survives because it was summarised by
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Later, less detailed, instructions are found in other
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Mago gives the following instructions for excellent
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238:– an Italian dessert wine made from dried grapes
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142:was recorded in an agricultural manual by
69:Learn how and when to remove this message
32:This article includes a list of general
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267:. Oxford: Archaeopress Archaeology.
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94:) apparently developed in ancient
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102:) and transmitted from there to
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345:www.vigneronsdecarthage.tn
261:Dodd, Emlyn K. (2020).
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53:more precise citations.
16:Historical type of wine
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124:Decimus Junius Silanus
90:(wine from semi-dried
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273:10.2307/j.ctvwh8c1m
171:passum secundarium
130:(1st century AD):
114:farming manual by
341:"Passum de Magon"
282:978-1-78969-403-1
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350:26 February
326:Columella,
312:26 February
291:j.ctvwh8c1m
230:Pantelleria
88:raisin wine
51:introducing
366:Categories
299:1139263254
243:References
59:March 2013
34:references
307:213918107
236:Vin Santo
189:sources.
154:Columella
128:Columella
382:Carthage
330:12.39.1.
220:See also
214:Cape Bon
175:austerum
96:Carthage
226:Passito
212:in the
210:Kelibia
199:in his
167:passum.
162:passum.
118:in its
100:Tunisia
47:improve
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193:Passum
140:passum
92:grapes
86:was a
83:Passum
36:, but
303:S2CID
287:JSTOR
187:Greek
183:Latin
120:Latin
112:Punic
104:Italy
352:2021
314:2021
295:OCLC
277:ISBN
185:and
144:Mago
134:Mago
116:Mago
269:doi
152:by
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