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
over, and a new layer placed for the reception of more husks, and so on, to the height of the press.
The greatest possible cleanliness should be preserved throughout the place where the press and vats are situated, which is generally distinct from the cellar where the wines are kept; not only because a free circulation of air is necessary for the safety of the workmen, on account of the carbonic acid, but because the admission of heat is highly advantageous for the fermentation, both of which circumstances are unfavourable for a cellar where wines are kept.
