Page:A Treatise on the Culture of the Vine and, and the Art of Making Wine.pdf/181

 The wine press, having been previously well washed and wiped, and the screw, &c. greased, the grapes are subjected to three successive and rapid pressings. This operation of three pressings ought to be completed in an hour, when the work men are habituated to the employment. The expressed juice is received in a smaller vat, whence it is carried to the vat in which it remains all night to subside. The wine produced from these three pressings, is called vin d élite, wine of choice. Next morning, it is deposited in casks prepared for its reception, by being well vapoured with sulphur, and well rinced.

As there still remains must in the marc, it is subjected to another pressing, which is called the first cut, because the edges of the mare are cut off, and again placed immediately under the press.

The wine arising from this, is frequently, mixed