(AFP) - The sun is setting and the slopes of the Cote d'Or are soaking up the last few rays of the day. A waning moon has just appeared to the east. It is the ideal time for some of Burgundy's celebrated vines to be given a feed of a dung-based compound that has spent most of the last year fermenting in buried cow horns. On another day on another estate, it could be a herbal tea made with lavender, sage or lemongrass that is applied in the hope of getting a little extra concentration in the grapes the vines will yield a little less than a year from now.