Bargota has around fifty wine cellars, preserved in varying states of conservation.

Until the 20th century, viticulture —the cultivation of vines— and winemaking were part of the same activity: most people who grew grapes also had their own cellar in which to make wine, complete with its lagar or traditional wine press, vats, wooden grape crates, treading area and other equipment. These cellars were usually located beneath the family home or in another part of the village.

The grapes were taken to the lagar, normally positioned directly above the cellar, through wooden hatches. Once in the lagar, the crates were tipped over, placing all the grapes into the treading area and producing a must mixed with grape skins. This must began to ferment in the lagar itself and was then transferred to tanks or vats. The winemaking process lasted from September until late November, depending on the grape variety and the ripeness of the fruit.
The cellars were excavated lengthwise, with semicircular arches, and lined with ashlar and roughly dressed stone. These spaces maintained a constant temperature which, together with the absence of light and noise, created the ideal conditions for producing wine.