The Spirito Agricolo Ballarin company has its foundations in the long history of Cascina Ballarin. The company was founded in 1928 by Gianni's grandparents and parents, who continued the company and traditions together with his brother Giorgio. In 2015 Gianni took a master distiller course to complete the company's cultivation cycle. This is how Spirito Agricolo was born. The exhausted marc and fruit residues remain on the company, are composted and returned to their original land. From the 7 hectares, 5 of which are vines, wines and spirits are born with a strong character expressed by the land of origin and the way it is cultivated. The long macerations and patient refinement accompany the evolution of the wines for a long time. By distilling the marc of their own grapes and the apples of ancient varieties, always grown on the company, the essence of the land, of the fruit, spirits with almost infinite longevity is obtained. Gianni and his daughter Cecilia work organically and biodynamically, intervening as little as possible and fertilizing with biodynamic compost. The organic and biodynamic approach accompanies the entire process. The grass is left to grow and develop spontaneously, some tall trees cohabit 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 phase of the company.

Hospitality: farmhouse with 4 rooms.