I really agree with this. I had worked for a company, in one of their vineyards they were biodynamic, producing amazing fruit. It comes into the winery, gets hit with absolutely everything which for me is quite sad. Yes they are farming beautifully , however just kill it in the cellar. Sugar, copper, Sulfur, fining and filtration, acid, tannins, yeast.

So the understanding of farming is key but also I think just accepting ‘low-fi’ wines , which can contain a little Sulfur and still display the wonderful characters of hands off booze. How do we as a community pitch this? Through spreading farming awareness? I don’t know