The Spirito Agricolo Ballarin company is based on the long history of Cascina Ballarin. Company founded in 1928 by the grandparents and parents of Gianni, who carried on the company and traditions together with his brother Giorgio. In 2015 Gianni followed the master distiller course to complete the company cultivation cycle. This is how Spirito Agricolo was born. The exhausted pomace and fruit residues thus remain on the farm, are composted and returned to their land of origin. From the 7 hectares, 5 of which are vineyards, wines and distillates are born with a strong character expressed by the land of origin and the way it is cultivated. The long macerations and the patient refinement accompany the evolution of the wines for a long time. By distilling the pomace of its grapes and the apples of ancient varieties, which have always been cultivated on the farm, we obtain the essence of the earth, of the fruit, spirits with almost infinite longevity. Gianni and his daughter Cecilia work in a biological and biodynamic way, intervening as little as possible and fertilizing with biodynamic compost. The biological and biodynamic approach accompanies the whole process. The grass is left to grow and develop spontaneously, some tall trees cohabit in the vineyard. The company is located in La Morra, with the cellar in Frazione Annunziata 115 and the small distillation in Borgata Cerequio 21. In the cellar the processes are accompanied naturally. Continuing to be small farmers allows you to participate in every small, single company phase.