Wine expert Benoit De Coster is straight to the point. Making a good wine starts with respect for the soil. Using chemicals to fight insects, or to ‘enrich’ the soil, leads to impoverishment of the terroir. An organic approach, or even better, a biodynamic method, therefore, is the only way to approach wine making on a sound basis, he claims, both today, and certainly for our future. Fortunately, this notion is increasingly becoming commonplace.