Prune de Cazouls is a very large-berried black Sicilian grape, which bears 

 well and forms about the largest berries amongst the black varieties. It is 

 very easy to thin, and is a vigorous grower. This variety will probably always 

 command a good price, and should, therefore, be tried by growers of export 

 grapes. 



Rosada is a red variety that is exported from Almeria together with the 

 Molinera Gorda. As the name shows, it has a rose or pink colour. The berries 

 are very firm, and it is a peculiar, pretty grape. It travels well, and Covent 

 Garden dealers think that it will possibly take on there when it becomes better 

 known. 



Bonnet de Retord is a peculiar striped black grape, very firm flesh and tough 

 skin, the berries sticking very well to the pedicels. It is an excellent traveller 

 and beautiful keeper. Where the soil is good and not too dry, the berries 

 will reach a good size for export. The flavour is quite good. It is a deserving 

 variety that might be tried by exporters. 



B, OENOLOGICAL EXPERIMENTS. 



(a) Hock Type. In these experiments two different methods were tested. 

 First the method whereby the grapes are crushed, immediately pressed in the 

 freshly crushed state, and the combined must is pumped into a stukvat, where 

 it is allowed to ferment by an addition of about 1 per cent, pure yeast. The 

 temperature during fermentation is controlled by cooling the must when neces- 

 sary. As far as possible the temperature is kept below 90 F. or 32 -2 C. 



2 The other method consists in adding about J Ifo. potassium meta-bisulphite 

 to the must got from 1 ton of grapes by crushing and pressing immediately 

 afterwards. The must is pumped into a cement tank, where it is left for 36 

 to 48 hours when the clear supernatant liquid is siphoned or pumped out, 

 immediately pumped into a stukvat, and about 1 per cent, pure yeast is added. 

 This second process was only tried in the case of White French grapes. 



3 No difficulty was experienced in either case with the fermentation. Some- 

 times, particularly during hot weather, the must had to be cooled by pumping 

 through a cooler. In four to six days the young wine was usually dry. 

 b The acidity of the must was corrected by adding sufficient tartaric 

 acid to raise the total acidity of the must to about 7 per mi lie. 

 Latterly the acidity has not been raised beyond 6 per mille, as 7 per 

 mille was found to be rather too high. The- wine was racked for 

 the first time about eight days after pressing, then again about one 

 month later, and again towards the end of winter, some time in August. 

 The wines were matured in two-leaguer stukvats, which were closed by 

 means of big perforated rubber bungs, into which fitted special glass vessels, 

 which again were closed by a perforated cork with a bent glass tube containing 

 a little dilute sulphuric acid to act as an airseal. This is an excellent arrange- 

 ment. The cask is filled completely, until the wine nearly fills the glass vessel 

 on top of the cask. In this way one can see, when walking through the cellar, 

 whether the casks have been properly filled up. If an unexpected fermentation 

 should suddenly set in, the cask will not burst, as the gas can escape through 

 the airseal. In this way very excellent wines were made from Greengrape 

 and White French. When 2J years old, these wines were perfectly bright 

 without having been either fined or filtered. They had a nice bouquet and were 

 much appreciated by wine merchants. 



f The second method gave a wine much resembling the Witzenberg wine, 

 with a distinct Moselle character about it. On the whole, both methods are 

 equally good in normal years. Only when the grapes reach the cellar in a 



