MAKING THE CUVÉE AT MESSRS. GIESLER’S, AT AVIZE. (p.131)
Proceeding along the straight level road leading from the station to the village we encounter on our right hand the premises of Messrs. Giesler and Co., the reputation of whose brand is universal. When M. Giesler quitted the firm of P. A. Mumm, Giesler, and Co., at Reims, in 1838, he removed to Avize and founded the present extensive establishment. Entering through a large open gateway we find ourselves within a spacious courtyard with a handsome dwelling-house in the rear, and all the signs of a champagne business of magnitude apparent. A spiral staircase conducts to the counting-house on the first story of a range of buildings on the left hand, the ground floor of which is divided into celliers. Passing through
a door by the side of this staircase we enter a large hall where the operation of bottling the wine is going on. Four tuns, each holding five ordinary pièces of wine, and raised upon large blocks of wood, are standing here, and communicating with them are bottling syphons of the type commonly employed in the Champagne. Messrs. Giesler do not usually consign the newly-bottled wine at once to the cellars, but retain it aboveground for about a fortnight in order that it may develop its effervescent qualities more perfectly. We find many thousands of these bottles stacked horizontally in the adjoining celliers, in one of which stands the great cuvée tun wherein some fifty hogsheads of the finest Champagne growths are blended together at one time, two hundred hogsheads being thus mingled daily while the cuvées are in progress. The casks of wine having been hoisted from the cellars to the first floor by a crane, and run on to a trough, their bungs are removed, and the wine flows through an aperture in the floor into the huge tun beneath, its amalgamation being accomplished by the customary fan-shaped appliances, set in motion by the turning of a wheel. In an adjacent room is the machine used for mixing the liqueur which Messrs. Giesler add so sparingly to their light and fragrant wines.
There are a couple of floors above these celliers, the uppermost of which is used as a general store, while in the one beneath many thousands of bottles of vin brut repose sur pointe, either in racks or on tables as at the Clicquot-Werlé establishment. This latter system requires ample space, for as the remueur, or workman who shakes the bottles, is only able to use one hand, the operation of dislodging the sediment necessarily occupies a much longer time than is requisite when the bottles rest in racks.
PREPARING THE LIQUEUR AT MESSRS. GIESLER’S.
The buildings on the opposite side of the courtyard comprise a large packing-hall, celliers where the wine is finished off, and rooms where corks and such-like things are stored. Here, too, is the entrance to the cellars, of which there are three tiers, all lofty and well-ventilated galleries, very regular in their construction, and faced with either stone or brick. In these extensive vaults are casks of fine reserved wines for blending with youthful vintages, and bottles of vin brut, built up in solid stacks, that may be reckoned by their hundreds of thousands. At Messrs. Giesler’s the disgorging of the wine is accomplished in
a small cellier partially underground, and the temperature of which is very cool and equable. The dégorgeurs, isolated from the rest of the workpeople, are carrying on their operations here by candlelight. So soon as the sediment is removed the bottles are raised in baskets to the cellier above, where the liqueuring, re-corking, stringing, and wiring are successively accomplished. By pursuing this plan the loss sustained by the disgorgement is believed to be reduced to a minimum.
Extensive as these premises are they are still insufficient for the requirements of the firm, and across the road is a spacious building where new bottles are stored and the washing of the bottles in preparation for the tirage takes place. By the aid of the machinery provided, sixteen women, assisted by a couple of men, commonly wash some fifteen or sixteen thousand bottles in the course of a day. Here, too, stands one of the two large presses with which at the epoch of the vintage a hundred pièces of wine are pressed every four-and-twenty hours. The remaining press is installed in a cellier at the farther end of the garden on the other side of the road. Messrs. Giesler possess additional presses at their vendangeoir at Bouzy, and during the vintage have the command of presses at Ay, Verzenay, Vertus, Le Mesnil, &c., it being a rule of theirs always to press the grapes within a few hours after they are gathered to obviate their becoming bruised by their own weight and imparting a dark colour to the wine, a contingency difficult to guard against in seasons when the fruit is over-ripe. The firm own vineyards at Avize, and have agreements with vine-proprietors at Ay, Bouzy, Verzenay, and elsewhere, to purchase their crops regularly every year. Messrs. Giesler’s brand has secured its existing high repute solely through the fine quality of the wines shipped by the house—wines which are known and appreciated by all real connoisseurs of champagne.
From Messrs. Giesler’s it is merely a short walk to the establishment of M. Charles de Cazanove, situated in the principal street of Avize. On entering the court we encountered a tame young boar engaged in the lively pursuit of chasing some