California’s Gabrielino Indians, by Bernice Johnston, 1962

"There were no wine presses and the grapes were placed in huge shallow vats placed near the 'zanja' or water ditch. The Indians were made to bathe their feet in the zanja and then step into the vats where they trod rhythmically up and down in the grapes to press out the juice. The juice was drained off into larger vats where it was left to stand until fermentation. Then it was clarified, aged and bottled or barreled."