Term for the person responsible for economic matters, especially in Benedictine monasteries. The office is already described in the Rule of Saint Benedict of Nursia (around 530 AD), which was decisive for monastic life until the 12th century. The cellar is responsible for stockpiling, the distribution of food and clothing to members of the community, the organisation and distribution of the work that arises, the trade in the products made in the monastery and on its estates, and the collection and administration of monetary and natural income, and thus also for the viticultural concerns of a monastery. The function can be compared to that of a financial director and personnel manager of a commercial enterprise. The cellar is appointed by the abbot or prior. A prominent cellar was Dom Pierre Pérignon (1638-1715), the "inventor" of champagne. See also other functions under viticulture training.