The Pressoir of the Chateau Lafitte near Bordeaux, 1854. Creator: Unknown

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The Pressoir of the Chateau Lafitte near Bordeaux, 1854. Creator: Unknown

The Pressoir of the Chateau Lafitte near Bordeaux, 1854. The next and final process which the juice of the grape undergoes is that of fermentation. After the vats have stood some twenty or four-and-twenty hours, the fermentation commences. The doors of the cellars are then looked, to prevent the approach of children and other inquisitive persons; the atmosphere around the fermenting vats being fatal to human life, from the quantity of gas with which it is impregnated. The stalks, skins, and leaves, which fall to the bottom of the tubs, are taken out and squeezed a second time, when they produce a bad, bitter wine, which is sold cheap to the peasantry. Nor is the residue even of this second distillation, allowed to be wasted. It is soaked in water, to produce piquette - a vile concoction, sold at one or two sous a bottle, and honoured with the name of wine'. From "Illustrated London News", 1854

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Media ID 36232209

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Alcohol Barrel Barrels Bordeaux Gironde Aquitaine France Cellar Grape Grapes Liquor Stairs Wine Wine Cellar Wine Making Cellars Fermentation Vats

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> Europe > France > Bordeaux

> Europe > France > Canton > Gironde

EDITORS COMMENTS
This photograph, taken in 1854, depicts The Pressoir, or wine press, of the Chateau Lafitte near Bordeaux, France. At this stage of the winemaking process, the juice of the grapes has been extracted and transferred to these large vats for fermentation. The fermentation process begins approximately twenty to forty hours after the grapes have been pressed. During this time, the cellar doors are carefully secured to keep out intruders, as the atmosphere around the fermenting vats is toxic due to the large amounts of gas produced. The grape stalks, skins, and leaves that settle at the bottom of the tubs are removed and pressed a second time to extract the last drops of liquid. This second pressing results in a bitter and inferior wine, which is sold cheaply to the local peasantry. Even the residue from this second pressing is not wasted. It is soaked in water to produce piquette, a vile concoction sold at a low price and marketed as wine. This photograph offers a glimpse into the traditional winemaking practices of the 19th century, providing a fascinating insight into the rich history of Bordeaux wine production.

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