82 Memoir on the Vineyards and Wines 
ened, in order to stir up tlie remaining mass, and clear 
away any obstructions, and the operation is repeated. 
The wine flows through a hole into a small tub, called 
a carbon , placed under the press. 
When the three pressures have been effected, the wine 
produced from the juice is called vin d’ elite, or choice 
wine. It is called in the language of the workmen vin 
de cuevee , or wine of the tub ; but of this expression I 
highly disapprove, as it gives an idea to strangers that the 
white wine of Champagne is allowed to ferment ( cuver ) 
in tubs. 
This vin d’ elite is carried from the carbon into a tub 
adjoining, in which it is allowed to deposit its lees and 
all other heterogeneous matters during the night: this tub 
is called the cure de depot. 
After this vin d’ elite is extracted, jliere still remains 
some juice in the husks of the grapes : a new turn there- 
fore is given to the screw of the press, and the wine is- 
sues through a hole placed a little lower in the press into 
another tub: this juice is called the first cut , (premiere 
faille ,) and frequently enters into the composition of the 
vin d J elite. If the wine is not already too vinous, the 
juice from this last pressure is allowed to flow for about 
an hour, according to the season or other circumstances. 
Another pressure is still given at a subsequent period^ 
and the wine is called deuxieme taille , or vin de tisanne, 
so much called for at certain seasons. 
A third pressure is sometimes given at another interval, 
and the wine is muddy, hard, and vinous. 
Lastly, a poorer kind of wine, called vin de rebechage , 
is produced by repeatedly pressing the husks until they 
are perfectly dry : these operations are also called drying 
the huks. 
The vin d’ elite, after having been allowed to remain 
all night in the tub, where it deposits its sediment, &c. i& 
