The authors describe all important vine physiological processes, creating an understanding of how natural site factors affect wine quality. Through management, irrigation, and stock maintenance, winemakers alter the microclimate and soil conditions. An analysis of the term "terroir" helps the reader grasp the complexity of these relationships. This book guides winemakers and wine consultants in fully exploiting the quality potential of their location. It contains many useful pieces of information for wine lovers, sommeliers, and wine merchants.