cuve

This process of marrying wine on a gigantic scale is technically known as making the cuve.

In making their cuve the firm commonly mix one part of old wine to three parts of new.

Fig. 135 shows us a superb vase, called Cuve ovale Ducereau.

Usually the cuve will embrace 1600 hogsheads, or 80,000 gallons of wine, almost sufficient for half a million bottles.

Four years later their cuve amounted to over 50,000 bottles.