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heads,
according
to
the
vintage.
yititaged
by
ordinary
methods,
the
wines
would
yield
ai'^
t
one-third
more.
In
the
superior
growths,
there
arCj,
iree
selections
or
"tries."
The
first,
comprising
the
berries
which
have
dried
somewhat
after
becoming
over-ripe,
yields
what
is
known
as
"vin
de
tete."
The
second
selection
comprises
the
berries
in
a
somewhat
less
advanced
state
and
yields
a
larger
quantity;
the
third
includes
the
remainder
of the
grapes,
which,
al-
though
ripe,
have
not
attained
the
same
degree
of
maturity
as
the
others;
the
wine
pressed
from
it
is
called
"vin
de
queue"
and
is
relatively
unimportant
in
quantity.
The
grapes
are
pressed
rapidly,
so
as to
prevent
the
wine
from
taking
too
deep
a
color
from
the
skin.
The
must
CHATEAU
YQUEM
which
flows
from
the
press
is
at
once
put
into
casks,
where
the
fermentation
takes place
almost
immediately
and
lasts
several
weeks,
the
duration
depending
on
the
style
of
the
wine
and
on
the
temperature.
The
quality
is
approximately
judged
by
the
musts,
but
it
is
only
after
the
first
racking,
generally
when
the
winter
is
over,
that
a
definite
opinion
can
be
formed.
Four
rackings
a
year
are
necessary,
sometimes
five
for
wines
of
the
first
picking,
and
a
daily
inspection,
tasting
and
filling
of
the
casks,
are
requisite
to
ensure
proper
treatment.
8