Page:A Treatise on the Culture of the Vine and, and the Art of Making Wine.pdf/164

 agreeable flavour, than rich in alcohol; but this flavour is dissipated when the grape is perfectly ripe. It frequently happens, also, that it is an object to obtain brisk wines, and this quality is only developed, when grapes not absolutely ripe are employed.

It appears, then, impossible to lay down a general rule, by which to determine, constantly and invariably, the time of the vintage; it depends apon the end proposed, and on the climate in which the vine is situated; and it is from experience alone, that in each district, the fitest time in each year can be determined.

Even the perfect maturity of the grapes does not afford an invariable rule, as in many places they are allówed to dry upon the stock, for the purpose of concentrating the saccharine principle, and producing a sweet wine.

It has been observed, with truth, that if all the cultivator's intelligence and care have been necessary, in bringing his grapes thus far, this is no time to relax his industry, the management of the vintage being his most difficult task. It is to the well perceived necessity of directing and watching over all its operations, that is to be referred the custom, so general, of abandoning the cities at its approach.

The time is not far removed, when, in the most