rt lightness of the Villa vintage. This last takes its title
from a village in the neighbourhood of Tirano, where a table-wine is
chiefly grown.

Forzato is the strongest, dearest, longest-lived of this whole family
of wines. It is manufactured chiefly at Tirano; and, as will be
understood from its name, does not profess to belong to any one of the
famous localities. Forzato or Sforzato, forced or enforced, is in fact
a wine which has undergone a more artificial process. In German the
people call it Strohwein, which also points to the method of its
preparation. The finest grapes are selected and dried in the sun
(hence the _Stroh_) for a period of eight or nine weeks. When
they have almost become raisins, they are pressed. The must is heavily
charged with sugar, and ferments powerfully. Wine thus made requires
several years to ripen. Sweet at first, it takes at last a very fine
quality and flavour, and is rough, almost acid, on the tongue. Its
colour too turns from a deep rich crimson to the tone of tawny port,
which indeed it much resembles.

Old Forzato, which has been long in cask, and then perhaps three years
in bottle, will fetch at least six francs, or may rise to even ten
francs a flask. The best Sassella rarely reaches more than five
francs. Good Montagner and Grumello can be had perhaps for four
francs; and Inferno of a special quality for six francs. Thus the
average price of old Valtelline wine may be taken as five francs a
bottle. These, I should observe, are hotel prices.

Valtelline wines bought in the wood vary, of course, according to
their age and year of vintage. I have found that from 2.50 fr. to 3.50
fr. per litre is a fair price for sorts fit to bottle. The new wine of
1881 sold in the following winter at prices varying from 1.05 fr. to
1.80 fr. per litre.

It is customary for the Graubuenden wine-merchants to buy up the whole
produce of a vineyard from the peasants at the end of the vintage.
They go in person or depute their agents to inspect the wine, make
their bargains, and seal the cellars where the wine is stored. Then,
when the snow has fallen, their own horses with sleighs and trusted
servants go across the passes to bring it home. Generally they have
some local man of confidence at Tirano, the starting-point for the
homeward journey, who takes the casks up to that place and sees them
duly charged. Merchants of old standing maintain relations with the
same peasants, taking their wine re