106 



our wines is caused by a certain amount of soil being- present in the 

 grapes during fermentation. 



If the grapes are situated at some distance from the soil they are 

 no longer exposed to these drawbacks, which are more serious in a 

 warm than in a cold district, in which one is obliged to keep the 

 fruit near the ground in order that the wine may not be too weak. 



As a general rule the crowns of all the vines in the second, and 

 especially in the third, regions of the colony are far too low. Were 

 these higher, heavier crops of wines lighter, more delicate, and 

 better in every respect than those made at present could be produced. 

 The extra length of stakes or wires this would entail would be amply 

 compensated by the increased facilities for working given by the 

 men not having to stoop so much when pruning, disbudding, or 

 gathering the grapes. 



For raisin-growing, the crowns require to be lower than for wine 

 grapes, as the object of the grower is to increase the proportion of 

 glucose and lessen that of water as much as possible. 



For wine grapes the following heights will give good results : 

 First region ... ... 1ft. 



Second region ... ... 1ft. Gin. 



Third region ... ... 2ft. 



For the production of liqueur wines these heights should be lessened 

 in the second and third regions. 



Forming the stem. Having decided its length, the next thing is to 

 form the stem. It is important that this should be thick and strong, so 

 as to be able to support the vine, especially if it be grown gooseberry- 

 style, and to allow the sap to circulate freely. It is evident that this 

 is all the more necessary in the third region, where the vine attains a 

 larger size than in the first, where its development is not considerable. 



We have already seen (p. 4) that the more gradually the stem is 

 formed the thicker will it be. In the third region, therefore, it must 

 be brought up to its final height gradually, a small portion being 

 added year by year until the desired height is reached. 



In the first region we have already seen that more eyes may be left 

 out of the ground than in the second or third ; in fact, it is better to 

 leave two than one, and even three will not be too many provided 

 they be close together. When pruning time arrives the vigneron 

 must use his judgment, and leave a spur, pruned to two or three eyes, 

 according to the strength of the plant, upon whichever shoot is the 



