"At La Morra everyone calls us Ballarin, but our real family name is Viberti. Ballarin has been our family nickname for generations.
In 1928, our great-grandfather and grandfather, after working for several years as farmers at another farm began to build their own house, cellar, stable and barn. For many years, the company activities were centred on the cultivation of fruit, grapes, cereals, hazelnuts, as well as on raising cattle and producing wine.
Our transformation and specialization in viticulture began 25 years ago.
Some of the old crops were replaced by vineyards, the warehouse was renovated and turned into a wine cellar, the stable and the barn, after significant renovations became guest rooms and finally we built a small agri-camping for our guests who want to enjoy the open air and immerse themselves in nature.
Today at Cascina Ballarin we grow grapes in our own vineyards in La Morra, Monforte d’Alba, Novello and vinify the wine in our own cellar. Barolo is our main wine. Different types of Barolo are produced separately from different vineyards in order to preserve the nuances that different types of soil offer. In addition, we produce Barbera d’Alba , Dolcetto d’Alba , Langhe Rosso and Langhe Bianco.
The entire family works at Cascina Ballarin, each member taking care of different tasks: from the work in the vineyards to the production of the grapes to the wine-making process. After ageing the various wines for the specific amount of time, they are bottled and sold under our name CASCINA BALLARIN.
The final quality of our wines is at the core of all operations, along with respect for the environment and nature and the employment of sustainable practices. We at Cascina Ballarin can organise guided tours and tastings for small and large groups, perhaps proposing food and wine pairings with some traditional local products, particularly cheese and cold cuts.
We await your visit."
Some words from the wine-boutique buyer.....
"....ever since my early days in the wine trade, Nebbiolo held a fascination for me. And it has grown stronger over time.
Many colleagues and customers choose sticky, chewy soup-like red wines; wines that stain the teeth and gum up the mouth and while I am happy to stock such things, I rarely if ever take a bottle home.
For me, a red wine needs to offer a different shape to this. A texture and flavour profile that accentuates acidity balance and quenching ability. A crunchy rather than chewy wine.
I lean towards Pinot Noir, Gamay, Cabernet Franc, a classic Bordeaux blend and, as here in Barolo, Nebbiolo. I love them as you can see from the number of such products in our small list."
Giorgio's wines are available to the local trade.