L'art De Faire Le Vin Avec Les Raisins Secs

A scientific publication written in the late 19th century. The book focuses on the production of wine made from dried grapes, detailing innovative techniques and methods for effectively creating this beverage amidst challenges faced by the viticulture industry, particularly in France during that period. The opening of the book introduces the context which motivated Audibert to write this treatise, particularly in response to a governmental circular that challenged the legitimacy of wines made from dried grapes. He expresses his determination to defend this method and shares his experience and innovations in viticulture. Highlighting his previous struggles in the industry, he emphasizes the necessity of utilizing raisins to produce wine as a solution to the devastation caused by pests like phylloxera and the decline of traditional vineyards post-war. Audibert underscores his aim to publish accessible knowledge and practical advice for both experienced viticulturists and newcomers to the field.