and twenty-five in size, and consisted of two tiers of massive stone vaults, the lower of which was twenty-five feet below the surface of the ground. The manufacture of the wine was placed under the charge of a celebrated chemist from Rheims, and the mode of preparation was as follows:
After the pressing of the grape, the juice is subjected to the vinous fermentation, by which ten or eleven per cent, of alcohol is developed. In the following spring, it is mixed with a small quantity of sugar, and put into strong bottles, the corks of which are secured with twine and wire. The sugar accelerates a second fermentation, which always takes place about this time, and thus a strong movement is produced inside the glass, which generates gas enough to burst the vessels briskly, adding thereby considerably to the cost. This is known as the gaseous fermentation, and the effect of it is to render the wine more enlivening, more stinging to the taste, and more fruity. > "This last effect results from this, that the flavor of > the fruit mostly passes off with the carbonic acid gas,