The ancient wine cellars, that are lots of on the island, represent a real rich cultural and historical background, in the municapility of Barano and Serrara Fontana (as well in other locations) are dug into the rock into wide caves, dark, fresh and full of numerous utensils to the homemade wine-making. Some of these are vey old, about hundred years and are part of the family background for many generations. Many of these have the vaulted ceiling supported by arches made of stones mixed with cement and, in addition to the main space, have usually lateral lower spaces used as bottles'storage, among them vinegar bottles (carrati and carratielli) and wine-making utensils. The bigger bottles are into the main space. Usually they are made of cherry, chestnut and sometimes oak wood, blacken with time, humidity and mold, but necessary in order to preserve wine with its its taste and aroma. one of the lower space is fill up with 'palmento', one or more containers in which the must is channeled and through some gum and metal mains, is channeled into the bottles. In some wine-cellars make still the best of oneself the old oven for stewed-wine, used for eating with bread or with quinces and also for the cure of cold and the old furnace made of stones and bricks, blanked by the flame, in which the red and white-hot embers of the worn wood brings to boil a pot of rain water, pick up as something of precious from a neighbouring well. Someone will turn up one's nose: but how? Is not the water present at our home? Sure, but this 'primitive' and natural system enables to do the cleaning, to clean utensils, to prepare a snack in the middle of the country, away from the houses. A goos glass of wine is more appreciated if you are full: in fact the wise man put all he extracted from the pig butchering (grow up there, sure enough) in the wine-cellar: lines of sausages, jars of black puddings, hams; as a mark of this fact, often out of cellars, or near to the entrance, there is a beam supported by two strong poles where the pig killed was hung up and was slaughtered (in some cellar to this days). One week before, the countrymen were interested in the arrangment of the cellars and in the preparation of utensils for that day: the clean bottles, theb tidy press, the sweeped and clean 'palmento' with boiling water. The bunches of grapes were curt with curved knives or with scissors and left into the 'tinielli', containers made of wood with staves fitted in, while the grapes ("regina" and "pane" kind) was pick up into the "cufanella" for the family use). Once the grapes was into the the big brick container, the men -barefoot- went down the palmento and pressed it singing short songs. The must, through a hole ("loce or called "occhio della Madonna") covered by fig leaves has left fermented for 30-40 days.