Volume 73: Macarthur family memoranda and accounts relating to wine, 1838-1930: No. 006
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Transcription
vin rouge, pour le blanc fait de raisain qui na pas besoin de cuver avec le marc pour faire du vin de garde on peut avoir des Cuves ordinaires ou on jette le raisain sans le fouler, quand la Cuve est plaine un homme tout nu entre dedans et foule les raisain avec son corps puis on presse imédiatement, c'est ainsi quon fait le vin a St Saphorin a Cuilly et tout ce vignoble, A Vevey Montreux et Villeneuve, on foule le raisain à la vigne dans les brantes, on le jette dans la cuve, d'ou on le ressort sitot quelle est pleine pour le pressurer, apres avoir ecoulè premierement tout le liquide qui veut couler, le mout se met dans de grands tonneaux, ou il fermente avec grande violence, plus le tonneaux est grand plus le vin est dur etant nouveau mais il meilleur étant vieu la fermentation se fait beaucoup plus complettement, si on laissoit fermenter le raisain blanc avec le marc comme le rouge deux ou trois jour, le vin seroit plus jaune, plus dur et ascerbe nouveau, mais de meilleur gout et beaucoup plus de garde étant vieu, il est moins leger a lá resmettre, non que je croye quil ait moins desprit mais parce que le mout a dissout quelque chose de pesant provenant du marc que je supose soupçonne être du tannin, substance des plus
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