ðˈɛn wɪð ɐ mˈɑːdᵻfˌaɪd ɐpɹˈoʊtʃ tə tˈeɪk ɐkˈaʊnt ʌv dˈɪfɚɹɪŋ kəndˈɪʃənz, sˈʌtʃ ɐz klˈaɪmət, sˈɔɪl, ɹˈɔː mətˈɪɹiəl ænd tɛknˈiːks dʒˈɛnɚɹəli, wʊd nˌɑːt biː ɪmpˈɑːsᵻbəl tə pɹədˈuːs ɐ wˈaɪn wˌɪtʃ kʊd stˈænd ˌɔn ɪts ˈoʊn fˈiːt θɹuːˈaʊt ðə wˈɜːld ænd wʊd biː kˈeɪpəbəl ʌv ɪmpɹˈuːvmənt jˈɪɹ baɪ jˈɪɹ fɚɹə mˈɪnɪməm ʌv twˈɛnti jˈɪɹz.
Then with a modified approach to take account of differing conditions, such as climate, soil, raw material and techniques generally, would not be impossible to produce a wine which could stand on its own feet throughout the world and would be capable of improvement year by year for a minimum of 20 years.