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The fruit for Linnaea’s Allora is sourced from 30-year-old vines high in the hills of Monferrato in Piemonte. A portion of the harvest (about one barrel’s worth) is picked by hand a day early and ferments as whole berries on skins for a month in the coldest part of the winery.

The balance of the harvest is picked and pressed to stainless steel for a cool, slow fermentation. This portion then rests in tank for three months with regular lees stirring. The wines are blended—this year, the skin-contact component makes up 5% of the blend – and then bottled.