On the Vineyards and Wines of Champagne. 14$ 



this juice is called the first cut. {premiere laille), and fre- 

 quently enters into the composition of the vin d' elite. If 

 the wine is not already too villous, the juice from this last 

 pressure is allowed to flow for about an hour, according to 

 the season or other circumstances. ' / 



Another pressure is still given at a subsequent period, and 

 the wine is called deuxieme taille, or vin de tisanne, so much 

 called for at certain seasons. 



A third pressure h sometimes given at another interval, 

 and the wine is muddy, hard, and vinous. 



Lastly, a poorer kind of wine, cailed vin de rebechage, is 

 produced by repeatedly pressing the husks until they are 

 perfectly dry : these operations are also called drying the 

 husks. 



The vin d' 'elite, after having been allowed to remain all 

 night in the tub, where it deposits its sediment, &c, is put 

 into new or well rinsed puncheons, and the juice from the 

 subsequent pressures is successively treated in the same 



way. 



XXIV, What Use is made of the Wines last drawn off, 

 which are generally very spirituous ; hut which, being co- 

 loured, cannot be mixed with the first Juices ? 



As it has been experienced that the Champagne wines of 

 the last pressures, notwithstanding their vinositv, are too 

 weak, and would occasion too much waste of time and ex- 

 pense to distil them into brandy, it is found more advan- 

 tageous to sell them in the vineyards of inferior qualitv, in 

 order to improve the poorer kinds of wine : they are "Some- 

 times sold also to inn-keepers, after a sufficient quantity 

 has been retained for the use of the domestics of the pro- 

 prietor. 



In some places, however, these wines arc distilled ; but 

 it requires from five to eight pieces of them to make one 

 piece of brandy. 



[Articles 24, 85, ;S6, 27, and 28, regard the making of 

 red wine, and will be treated of under a separate head.] 



1 



XXIX. How 



