Spirito Agricolo Ballarin - Gianni & Cecilia Viberti

Spirito Agricolo Ballarin is rooted in the long history of Cascina Ballarin. The company was founded in 1928 by Gianni's grandparents and parents, who continued the business and its traditions alongside his brother Giorgio. In 2015, Gianni completed a master distiller's course to complete the company's cultivation cycle. Thus, Spirito Agricolo was born.

The spent pomace and fruit residues remain on the estate, where they are composted and returned to their original soil. From the seven hectares, five of which are vineyards, wines and spirits are created with a strong character, expressing their native land and the way it is cultivated. Long macerations and patient aging accompany the wines' evolution over a long period of time. By distilling the pomace of their own grapes and the heirloom apple varieties, always grown on the estate, we obtain the essence of the land and the fruit, spirits with an almost infinite longevity. Gianni and his daughter Cecilia work organically and biodynamically, using minimal intervention and fertilizing with biodynamic compost. The organic and biodynamic approach permeates the entire process. The grass is left to grow and develop spontaneously, and a few tall trees coexist in the vineyard. The company is located in La Morra, with the winery in Frazione Annunziata 115 and the small distillery in Borgata Cerequio 21. In the winery, the processes are carried out naturally. Continuing to be small farmers allows us to participate in every small, individual phase of the business.

Hospitality: farmhouse with 4 bedrooms.