The cellar was located around the family home, in the lower part of the house or in a nearby building. They are relatively small cellars, according to the production and the size of the plots. Only the major vine growers, owners of large estates, had a considerable cellar.

These are some of the containers used by the Herreños to store or transport wine:

• The Bocoy, with a capacity of 600 to 1000 litres, made of oak wood.
• La Pipa, with a capacity of about 450 litres, made of chestnut or oak.
• The medium, with a capacity of about 400 litres, made of chestnut or oak.
• The cask, with variable capacities, around 200 litres, chestnut or oak.
• The barrel, with a capacity of 32 litres, made of chestnut or oak.
• The Garrafón, with a capacity of 16 litres, made of glass or wood.
• Gallon, 8 litres, glass.
• The Barrilote or Barrilotas, of 1, 4 and up to 8 litres, made of moral wood.

The work that was carried out in the winery is as follows:

• Wash empty containers.
• Prepare the container.
• Place the containers in the hold.
• Disinfecting the container with sulphur wicks.
• Filling the must containers.
• Put the wine in a clean container, separate the wine from the fermentation residues (the mothers) by transferring it to another empty and clean container.

Also, the wineries acted as hosts when the owner invited the visitor to a glass of wine. In it, the singular idiosyncrasy and hospitality of the "herreño" was manifested.