Alloro's 70 acres possess superb qualities for growing world class Pinot Noir.Its prime location, a southwest-facing slope on Laurel Ridge in the Chehalem Mountains is at the center of a microclimate of temperate weather, where the days are warm and sunny, and the nights are cool.

Alloro rises from an elevation of 350 feet at the bottom of the site, to 700 feet at the top of the property. Current plantings range from 475 to 650 feet with vineyard blocks having primarily Southwestern exposure and some new blocks facing Southeast.

The soil composition is Laurelwood soil, a silty soil made of ancient decomposed volcanic material with a top layer of ancient sediment. The rich mineral content of the soil, temperate climate and elevation have proved to be a wonderful choice for developing the complexity, flavors and reflection of terroir, so desired in quality Pinot Noir.

Alloro's philosophy is rooted in a respect for the land and in practices that protect and nurture our soils for generations to come. Alloro is farmed and certified through LIVE, Inc. (Low Input Viticulture and Enology), http://www.cascadiapermaculture.com/LIVE.html a program that certifies and promotes the use of sustainable farming practices. Our vineyard practices are based on a holistic systems approach involving the entire farm as an agro-ecosystem. The preservation and improvement of the soil's health and fertility are fundamental, as well as protecting the environment.

Producing grapes that are capable of making inspiring wines requires more than just a superb site. The farming and management of the vineyard is a never-ending task.

Under the supervision of vineyard manager/owner David Nemarnik, care of the vineyard requires lots of hand labor and careful attention to detail. The amount of crop on each vine is carefully planned to assure balance and perfectly ripened fruit.

Foliar sprays composed of pulverized seaplants and minerals are applied during the growing season to provide the vines with essential elements from organic sources. Careful hand leaf pulling, canopy management and fruit thinning assure an even ripening of grapes and help prevent diseases. Our goal is to continue our efforts to farm responsibly and protect Alloro's agro-ecosystem and natural biological cycles. We believe this goal is consistent with producing the high quality grapes and wines that represent the best that Oregon has to offer.

The Alloro winery was designed specifically for the production of small lots of handcrafted pinot noir. The building is situated at the crest of the hill, in the center of the Alloro vineyard. The building was designed and engineered to last for generations, constructed almost entirely of concrete and wood. The doors, windows and roof beams are made of Oregon Douglas fir, well know for durability and strength. The underground barrel rooms are timeless in design and energy efficient, taking advantage of the cool earth to maintain ideal cellaring temperatures and humidity.

Having the winery in the middle of the estate is very handy from the winemaker's perspective. During the growing season and the critical weeks leading up to harvest, our winemaker, Don Kautzner; vineyard manager/owner David Nemarnik, and vineyard consultant Sterling Fox can walk and observe the vineyard blocks easily.

During harvest we carefully hand pick into 25-pound lugs to maximize quality. The fruit goes from harvest to fermentors in quick succession. We utilize native yeasts and gentle handling, as well as respect for each unique vintage. Our winery fermentation room is on the piano terra, or ground floor, where gravity gently and easily moves the wine into the underground barrel room. It is through careful attention to detail that we are able to produce wines that truly reflect what Alloro is about.

Don Kautzner brings both instinct and experience to the task of making grapes into wine. Don adheres to a minimalist approach to making wine, an approach that allows the terroir and complexity of a particular vineyard and vintage to express themselves. Before joining Alloro in 2002, Don had previously made wine for 18 years at one of Oregon's oldest and respected wineries. Don has been involved in the planning and design of the winery and now applies his gentle touch to producing the unique wines of Alloro's vineyards.