The pytharia were huge jars where they stored the must, the juice from the grapes to continue the fermentation and turn it into wine. They sealed it with wax so that air wouldn't get through and left a little hole on the top so that they would be able to try it in the future to tell whether it was ready or not. It took them 40 days to make one and the last one that was made was in 1970. The one in the museum is from 1780. In the fifteenth century the aristocrat ladies used some beautiful goblets for wine, but there was a trick about them. Because it wasn't nice for women to get drunk, the men made holes on the goblets: so when the waiter came to pour wine, if he exceeded the limit it came out of the holes.
Some of the tools and equipment they used in Cyprus are the Skala which was used for digging narrow holes in the ground so as to plant the vines, and the krasokoloka, which was a dried squash they used for transporting wine from one jar to the other and they also used it as bottle. A traditional press was the best solution for wine making at home. They put the grapes in it and turned they wheel to squeeze them. The juice went in the pythari and all the unnecessary -seeds, skin- went in this basket, which was in the pythari as well. The Linos was a traditional press in the village of Lania, which they used for mass production of wine, of course nowadays is just a tourist attraction.
The purpose of the museum is to show a great piece from the history of Cyprus that is also a part of our culture. Cyprus is one of the oldest countries in the world and its legacy is rich and through the years we've managed to save our history and tradition.