In the wine industry, there are farmers who grow grapes but do not make wine, and there are wine makers who buy grapes rather than growing them.  Then, there are the vignerons.

The vigneron (veenyuh-rawn) grows the grapes in the vineyard, spending the days
prior to harvest among the vines with the soil under his fingernails and pressed between the treads of his boots.  He cares for the soil and decides what varietals to plant and where.  He prunes the vines, determines irrigation strategies, and keeps an intimidating host of pests at bay.  Every effort being made to ensure the health and growth of the vines and maintain the quality of the grapes to the maximum of their potential.  In the end, he will decide the precise moment when the fruit is to be picked.
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Now the vigneron carries those grapes into the winery and goes to work making them into wine.  The vigneron believes that the wine is made in the vineyard and doesn’t try to change its character in the vinting.  He takes care to create a wine that expresses the unique qualities of the vineyard from which the grapes came, his land, his unique vineyard, his terroir.

That is the best way to make wine.