 Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication.For the poorest (or the most pious), watered-down vinegar (similar to Ancient Roman "posca") would often be the only available choice.The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product.