Simply put, how could we make the very best Nebbiolo, Barbaresco and Barolo that could be made? And equally as important, would our customers pay the additional money necessary to do such a thing? The answers to these questions are now both certain and positive. We have been accepted and we continue to make better wines each year. Starting out, we needed to understand our vineyard sites, farm them like never before and make sacrifice. The attitude of Greg Linn Wines is "whatever it takes". No cluster is safe from being dropped to the ground, both in the vineyard and on the sorting table. No barrel is safe from being rejected and never making it to the final product.