The climate is not so suitable for making wine as it is for growing vines. The temperature is high at the time of the harvest, and it retards fermentation in the cellars. The grapes have too much sugar and too little acid for the transformation of the must to proceed of itself. Hence it is necessary to have an expensive equipment, improved cellars, and skilled workers. This industrial organization is beyond the reach of the small cultivators. The cultivation of the vine and the making of wine are, therefore, not always associated. They are taken up by two different classes of the population. Tucuman has its _caneros_ and factories, and Mendoza, by a division of labour which seems to the European visitor as strange as the climate which partly explains it, has its vine-growers (_vinateros_) and its manufactures (_bodegueros_).[39] [39] While the cultivation of the cane has, for the most part, become dependent upon the sugar industry, which represents large capital, wine-making is, on the contrary, usually regarded as merely an annex of wine-growing. Each of these two classes has had its share in the common work. The _vinatores_ have created the vineyard. The creole vine, imported into Peru from the Canaries and spreading over the whole of the southern Andes, yields great quantities of a sugary, but rough fruit, which does not lend itself to imitating the wines of Europe. At Mendoza it has almost entirely disappeared, though it survives at San Juan. It is grown on trellis-work, wooden frames resting on forked branches of _algarroba_; though sometimes the strong stems rise without support to a height of about six feet and are crowned with shoots and leaves. The new vine has been grown from French cuttings. While the creole vines look like orchards, the French vines are grown in rows of iron wire.