This paper focuses on various technological aspects of Byzantine winepresses. The Byzantine period presents a unique point in time when the increased demand for wine from the Southern Levant is attested by the introduction of new elements in the architecture and design of the winepress. Whereas past studies have stressed the importance of the introduction of the screw-press, it is shown here that this is but one of numerous features that helped increase the yield. Other elements, such as the addition of a second collecting vat and the integration of fermentation cells contributed significantly to local wine production in the Byzantine period.