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.