CHAPTER VI.

RED WINE. Coloring matter, fermenting tanks or vats, filling the tanks, 39; open vats, closed vats, 40; the best practice, 41; hermetically sealed tanks, practice in the Médoc, stirring the pomace in the vat, 42; when to draw from the vat, 43; the objections to long vatting, in making fine wines, 44; how to know when to draw from the vat, method of drawing from the vat and filling the casks, 45; wine presses, 46; pressing and press wine, special practice for fine wines, TREATMENT OF RED WINES: insensible fermentation, 47; ulling or filling up, 48; summary of the rules for the treatment of new red wines, 50; treatment of old red wines, 51; summary of rules for the care of old red wines, 53.