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COTE d'oR. 



being occasionally filled up to allow the scum to escape 

 The fermentation of the white wine lasts from 10 to 15, 

 or even 20 days. At the end of three weeks, or a month, 

 the white wine is drawn off the gross lees which it has de- 

 posited, into clean casks. In the spring it is again drawn 

 off into sulphured casks. M. L'Ecrivain, M. Ouvrard's 

 . steward, knows the use of spirit of wine instead of 

 sulphur, but they use the latter from economical motives; 

 the sulphur for a cask costs only a sous, the alcohol to 

 produce the same effect would cost six sous. They do 

 not find that the sulphur tastes the wine. They are get- 

 ting rid of the white grapes in the Clos Vougeot, for the 

 vines not only produce less, but the price of white wine 

 never rises so high as that of the red wines. It is no un- 

 common thing for a hogshead of the latter to bring from 

 1,250 to 1,500 francs, but the white wine never rises above 

 600 francs the hogshead. The average produce of the 

 Clos Vougeot, that is to say, the average of twenty 

 years, is about 100 queues^ of two hogsheads each, or 

 about eight hogsheads per hectare, something less than 

 3i- hogsheads per English acre. They never manure the 

 vines, and they have no other varieties of the black 

 grape than the Pineaii, or of the white, than the White 

 Pineau, and the Chaudenaij, which resembles it so much, 

 that the two kinds are confounded. M. L'Ecrivain said, 

 that if he knew of a plant of the game in the vineyard, 

 he would have it immediately dug out. Every year 

 they carry up a quantity of the strong soil from the 

 bottom of the vineyard, which, as before observed, con- 

 sists of a yellow clay to mix with the lighter soil of the 

 higher part. They also mix the wine produced on the 

 higher part of the vineyard with what is produced at the 

 bottom, to make a perfect wine. The wine of the higher 



