At the rear of each press was a strong standard (_arbor_, 4), to which the inner end of the press beam (_prelum_) was attached. In front stood two posts (_stipites_, 5-5), to which were fitted the ends of a horizontal windlass. By means of a pulley and a rope passed around the windlass, the outer end of the press beam could be raised or lowered. When it was lowered in order to increase the pressure on the grapes, both standard and windlass posts would be pulled out of the ground unless firmly braced. Under the rear of each press was a small cellar, in which was placed a framework for holding the standard in place. One was entered from a pit in the corner of the kitchen (_B_, 4), the other from a similar depression in a small separate room (_W_); at 6 was a pit for fastening the windlass posts. The grape juice ran into round vats (2, 2) sunk in the ground. In front of the first press are two, in front of the second only one; a cistern of which the curb (3) is indicated on the plan, here takes the place of the other vat. The cistern could be filled also from the first press by means of a lead pipe under the floor. The round vats were for the pure juice of the first pressing. Into the other was conducted the product of the second pressing; the remains of the grapes, after the juice had ceased to flow, were drenched with water and again subjected to pressure. In Pliny's "Natural History" (XIV. xxi. 136) we read that in Campania the best wine underwent fermentation in the open air, exposed to sun, rain, and wind. This villa supplies an interesting confirmation of the statement; the round fermentation vats fill a large court (_R_), the walls of which are pierced with openings in order to give readier access to the wind. Along one side runs a channel of masonry about three feet above the ground (1), protected by a narrow roof; thence the grape juice was distributed through lead pipes to the vats. During the vintage season, the inner end of the channel was connected with the press room by means of a temporary pipe or channel entering the wall above the cistern (_P_, 3). The surface of this court is higher than that of the rest of the building; instead of excavating in order to set the large earthen vats in the ground, the proprietor filled in with earth around them. In one corner is a lead kettle (3) with a place for building a fire underneath; perhaps wine was heated in it. The vats in the court seem not to have been used exclusively for wine. In one were found remains of wheat, in another of millet. Other vats stood in the passageway on the side of the court (_Q_, 1).