1879 Facts About Champagne and Other Sparkling Wines

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Chwmpagne and Othe1· Sparkling Wines.

are more generally used by preference. After being washed every bot– tle is minutely examined , to make certain .of its perfect pmity. With the different cbampagne houses the mode of bottling the wine, which may take place any time between April and August, va– ries in some measure, still the tirage, as this

operation is called, is ordinarily effected as follows :-The wine is emptied from the casks into vats or tuns of varying capacity, whence it flows through pipes into oblong reservoirs, each provided with a row of syphon taps, on to which the bottles are slipped, and from which the wine ceases to flow directly the bottles b~ome filled. Men .or lads remove the full bottles, replacing them

by empty ones, while other hands convey them to the corkers, whose guillotine ma- chines are incess~ntly ~ in motion ; next the

_ _ _ , agmfeurs secure the ~ 0 4.~ ~ :.:::::--=-----==- corks by means of an ._, iron staple, termed ~ . ?\I an agrafe ; and then :.. the bottles are con- ,~~§§1~

veyed either to a ~~,,~ capacious apartment /h aboveground, known as a cellier, or to a cool cellar, according