144 Memoir on the Vineyards and Wines 



XXIX. How is Red Wine made? 



The grapes for making red wine are managed with the 

 same precautions as those for white wine. 



The only difference consists in loosely depositing the 

 grapes Tor making red wine in vessels for the purpose: these 

 vessels are covered, and their contents are allowed to remain 

 until the first fermentation has begun in the colouring pelli- 

 cle of the iruit. 



This must, in a state of fermentation, is deposited under 

 the press : the same turns of the screw are given as to the 

 white grapes. 



XXX. How are the White Wines managed until they are 



jit for drinking P 

 The white wine, when left in the state described at the 

 end of No. XXII., enters into fermentation, at first ra- 

 pidly, and afterwards in a milder manner: when it has 

 gone through all these degrees of fermentation it becomes 

 clear; and when the weather is dry with a clear frost it is 

 racked off", being previously fined with a proper quantity of 

 isinglass. With one pound of Marseilles isinglass forty 

 pieces of wine are fined. 



XXXI. What is the Process of clarifying White Wines ; 



and at what Age are they bottled P 

 The isinglass is prepared by breaking it, in order to divide 

 it into small pieces : it is then diluted in some wine drawn 

 from the puncheon. When both are well mixed up to- 

 gether, it is introduced into the bung-hole of the cask, its 

 contents being briskly agitated with a staff or other instru- 

 ment: the wine is then allowed to rest: it undergoes another 

 slight fermentation, until the coldness of the weather finally 

 settles it. 



One month or six weeks afterwards it is again racked off; 

 and a slight proportion of isinglass is added, to bring it to a 

 state of perfect limpidity. 



XXXII. At what Period is it bottled P 

 In the month of March these wines are generally bottled. 



XXXIIL How 



