lo Dec, 1908.] Viticulture in Europe. 711 



wine-making methods are based on tlie Bordeaux system, the onlv important 

 difference between the two being the length of time the wine is allowed to 

 ferment on the skins. At Haro eight to twelve days is the rule, whilst at 

 Bordeaux twenty to thirty days is the usual time. The same hermetically 

 sealed fermenting vats are employed and removal of stalks or " desgranar," 

 as it is termed in Spanish, is usually practised — at any rate in the large 

 wineries. When small growers make their own wine they still frequently 

 ferment with the stalks. 



The fermenting room at the C.'ompania Vinicola contained twelve large, 

 closed fermenting vats, of a capacity of from 3,300 to 5,500 gallons each. 

 When racking oft' the vats the "first run" is kept separate from the press 

 wine, the latter being sold separately as inferior. The machinery on this 

 establishment is (juite modern, a good deal of it being of French make 

 (from Bordeaux). Amongst other things that struck me was a centrifugal 

 must pump capable of conveying 10 tons of crushed grapes per hour. 



The storage cellars remind one even more strongly of Bordeaux than 

 the winery. Here everything is ODnducted on exactly similar lines, Avhich is. 

 however, not surprising as the head cellarman in all the Haro cellars 

 is almost invariablv a Frenchman. 



One is shown into the same long galleries m which the \a ine is stored 

 exclusively in hogsheads of 50 gallons capacity, piled in tiers, three and 

 four high and kept in absolute darkness. The same rather moist air 

 which causes the growth of a peculiar form of fungus and the same 

 even temperature were observable. At the time of my visit racking was 

 commencing, in the old-fashioned style, with the bellows instead of the 

 j>ump. With wine stored in hogsheads the amount of handling involved 

 can be easilv understood. Full details of the methods followed in these 

 cellars will be found in a subsequent report in which Bordeaux methods 

 will be dealt with. 



In these cellars the stock of wine amounted to 14,000 hogsheads or 

 nearlv three-quarters of a million gallons of wine. A large pasteuriser of the 

 " Pastor " make was also shewn to me. but I was informed that it is not 

 now emploved — a statement which was probably prompted by the foolish 

 prejudice existing in so manv quarters against pasteurisation. No doubt 

 the light wines of Haro easily ferment out dry and therefore give little 

 trouble in the wav of secondary fermentations, but nevertheless the 

 pasteuriser I saw appeared to me as though it were pretty often worked. 



Several fine wines chiefly of the Claret tvpe were shown to me, especially 

 a very fine vO'ung one of 1906 vintage containing 20 per cent, proof spirit. 

 I also saw some nice white wines chiefly of Sauternes and Chablis t\pes as 

 well as a sparkling wine of good quality. The prices charged for these 

 wines in Spain bv the dozen and in bulk may prove of interest, those 

 quoted me In- the 'Compania Vinicola were as follows: — 



Per Dozen. 



h'<'d Wine-t. ■■*• d. 



RIO.T.-V CLAKETE— 

 Vintage 1903 ... 



1904 ... 



1905 ... 

 While Wines. 



■ RIO.TA 



Vintage 1902 ... 

 1903 .. 

 f^pnrklivq Wine. 

 RIO.TA ESPUMOSO (Champagne, ... 32 



