This process of marrying wine on a gigantic scale is technically known as making the cuve.
In making their cuve the firm commonly mix one part of old wine to three parts of new.
Four years later their cuve amounted to over 50,000 bottles.
Usually the cuve will embrace 1600 hogsheads, or 80,000 gallons of wine, almost sufficient for half a million bottles.
These are capable of containing 5500 gallons of wine, and in them the firm make their cuve.
