THE BURGUNDY WINE DISTRICT. 43 



After the above-named operation is completed, the wine is left 

 to ferment two and a half to three and a half days longer, or four 

 or five days from the time when the tank was filled. If the 

 weather is warm, four days and nights are sufiicicnt ; if it is cold, 

 it requires five days. In rare cases, the cellar is heated with 

 stoves. The wine, after its fermentation, is drawn from the tank 

 by a siphon, incased by a tube made of willows, with a wicker- 

 wprk across the end, which is plunged through the seeds and stems 

 to the bottom of the tank. If the end of the siphon was not cov- 

 ered by the wicker-work, it would soon be choked up by the 

 stems and seeds. The clear juice flowing from the siphon is taken 

 in tubs to the cellar, and emptied into barrels already in their 

 places. These barrels are filled but two thirds full. When the 

 tank has given up its clear juice, the stems, etc., are taken out, and 

 put into a j)ress, where the remainder of the juice is forced out, 

 With this juice the barrels are filled to within two inches of the 

 top. This wine remains quiet for about a month, when the barrel 

 is completely filled and bunged up. 



In the month of March these barrels are emptied into others, 

 where the wine is cleared with eggs ; then it is again drawn off in 

 this first year of its existence. Many, in this district, draw off 

 their wine as often as three times in the year. In years when the 

 rains are heavy, or when from any cause the grapes are deficient 

 in saccharine matter, sugar made from potatoes, known as " grape 

 sugar," is added, to the amount, often, of thirty pounds to each 

 sixty gallons. This is thrown into the vat where the wine is fer- 

 menting. 



After a short conversation with the overseer, we were agree- 

 ably surprised to see a vehicle drive up to the gate. It was fur- 

 nished with a good horse and driver, and was, moreover, a good 

 example of the love of comfort cherished by the ancients, for that 

 carriage has surely witnessed the rise and fall of many dynasties. 

 Our landlord mounted the box with the overseer. The driver, 

 on closing the door, asked our |)ermission to place a lad of fifteen 

 years in the box behind, where in good old times the servant took 

 his place. Of course we had no objection, as it added to our aris- 

 tocratic appearance, and the horse did not belong to us. 



On leaving Gevrey, which is situated on rather high ground, 

 we passed vineyard after vineyard, until we came to the elevation 

 where are planted the Pineau grapes, which produce the cele- 

 brated red wines. The ground rises slowly to the top of the hill. 



