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trict
of
Beaujolais,
in
the
administrative
arrondissement
of
Villefranche.
The
district
is
divided
by
a
chain
of
mountains
into
two
parts
Upper
Beaujolais,
in
which
the
best
growths
are
located,
and
Lower
Beaujolais
growing
more
ordinary
wines.
Cote
d'Or.
This
beautiful
department,
which
forms
Upper
Burgundy,
possesses,
the
most
celebrated
growths.
The
vine-
yards
are
situated
on
the
sunny
slopes
of a
chain
of
moun-
tains
running
from
northeast
to
southwest,
and
are
most
fa-
vorably
exposed.
Unlike
the
Bordeaux
vineyards,
they
are
in
general
small,
varying
in
size
from
4
to 15
hectares.
The
vineyards
can
be
classed
in
three
groups:
1.
Cote
de
Beaune
in
which
are
located
amongst
others
such
growths
as
Chassagne,
Gravieres,
Clos
Tavannes,
Mon-
trachet,
Charmes,
Goutte
d'Or,
Santenot,
Volnay,
Pommard,
Beaune,
Aloxe,
Corton,
etc.
2.
Cote
de
Nuits
including
many
of
the
finest
growths,
amongst
others
les
Corvees,
les
Thoreys,
les
Malconsorts,
la
Tache,
Romanee-Conti,
Richebourg,
Clos
Vougeot,
les
Mu-
signy,
Chambolle,
Clos de
Tart,
les
Lambreys,
Chambertin,
Clos
de
Beze,
Clos
St.
Jacques,
etc.
3.
Cote
de
Dijon
the
least
important
and
which
produces
in
general
wines
of
secondary
quality.
As
mentioned
above,
the
vineyards
are
in
general
small
and
a
great
number
of
them
are
divided
into
lots
of
unequal
area;
a
typical
example
is
the
celebrated
''Clos
de
Vougeot"
which,
although
not
very
extensive,
belongs
to
fifteen
proprietors.
The
City
of
Beaune
hospitals
possess
several
vineyards,
and
it
is
their
custom
every
year,
a
few
days
after
the
gather-
ing,
to
offer
their
wines
for
sale
by
public
auction.
The
prices
realized
are
always
high
and,
although
they
are
not
exactly
taken
as
a
basis,
it
is
only
after
the
sale
has
taken
place
that
the
market
value
of
the
vintage
is
judged.
In
Burgundy,
the
vines
are
cultivated
w
T
ith
great
care
ac-
cording
to
tradition
dating
several
centuries
back.
Very
few
changes
have
been
made
in
this
long
course
of
years,
in
fact,
the
growers
are
adverse
to
the
adoption
of
modern
methods
of
culture
as
recommended
by
agricultural
committees
and
experts.
The
grapes
are
picked
at
the
end
of
September
or
begin-
ning
of
October
according
to
their
degree
of
ripeness.
The
fermentation
is
followed
very
carefully
and
the
cuveries
where
the
wine
is
made
are
commodiously
built
so
as
to
ensure
perfect
conditions
of
temperature
and
cleanliness.
The
wines
drawn
into
casks
are
treated
methodically;
in
February
or
March
following
the
gathering,
they
are
sepa-
rated
from
the
lees
which
are
pretty
considerable;
a
second
racking
takes
place
in
July.
The
following
year,
the
wines
are
racked
twice,
and
nor-
mal
treatment
is
continued
by
fining
and
racking
until
they
are
ready
for
bottling
which
is
also effected
with
the
utmost
16