a fizzing, spurting, and spluttering of the wine next ensues, and is followed by the incessant clicking of the various apparatus employed in the corking and wiring of the bottles. Gradual inclines conduct to the two lower tiers of galleries, for the cellars of M. Duvau consist of as many as three stories. Down below there is naturally less light, and the temperature, too, is sensibly colder. Advantage is taken of this latter circumstance to remove the newly-bottled wine to these lower vaults whenever an excessive development of carbonic acid threatens the bursting of an undue proportion of bottles, a casualty which among the Saumur sparkling wine manufacturers ranges far higher than with the manufacturers of champagne. For the economy of time and labour a lift, raised and lowered by means of a capstan worked by horses, is employed to transfer the bottles of wine from one tier of cellars to another. The demand for sparkling saumur is evidently on the increase, for M. Duvau, at the time of our visit, was excavating extensive additional cellarage. The subsoil at Varrains being largely composed of marl, which is much softer than the tufa of the Saint-Florent coteau, necessitated the roofs of the new galleries being worked in a particular form in order to avoid having recourse to either brickwork or masonry. Tons of this excavated marl were being spread over the soil of M. Duvau’s vineyard in the rear of the château, greatly, it was said, to the benefit of the vines, whose grapes were all of the black variety; indeed, scarcely any wine is vintaged from white grapes in the commune of Varrains. At M. Duvau’s we went through a complete scale of sparkling saumurs, commencing with the younger and less matured samples, and ascending step by step to wines a dozen and more years old. Every year seemed to produce an improvement in the wine, the older varieties gaining greatly in delicacy and softening very perceptibly in flavour.