In 1843 the firm made their first cuve, consisting of less than 10,000 bottles.
These are capable of containing 5500 gallons of wine, and in them the firm make their cuve.
In making their cuve the firm commonly mix one part of old wine to three parts of new.
If it be fermented in the cuve, the coloring matter which resides in the skin, is imparted to the wine.
This process of marrying wine on a gigantic scale is technically known as making the cuve.
Fig. 135 shows us a superb vase, called cuve ovale Ducereau.
Usually the cuve will embrace 1600 hogsheads, or 80,000 gallons of wine, almost sufficient for half a million bottles.
Four years later their cuve amounted to over 50,000 bottles.