<p>Looking at the wine process from a non conventional view point can be useful for a better utilization of the terroir potential. Viticulture can be considered as a form of symbiosis in which success depends on intersymbiot communication. Moreover wine can be taken as a sensory information channel. It is thus interesting to look at the viticultural development as an information transfer process. Wine production becomes then a kind of information biotechnology connecting all concerned actors, from the origin, the terroir, until the destination, the consumer.</p>