The Ballabio company is committed to drafting and respecting its Ethics Charter, a document that contains the principles and rules of production quality, to allow the consumer to better know and appreciate the Ballabio brand style.

Ethics is respect for the rules that allow us to create our Classic Method.

Since 1905, when Angelo Ballabio founded the company, he embarked on a virtuous viticultural path that aimed to cultivate the best grapes in order to produce excellent wines while respecting nature. Currently the entire vineyard area of ​​the company is about 50 hectares and it has been chosen to reduce the use of plant protection products and fertilizers as much as possible. Each treatment, with a low environmental impact, is planned only when climate conditions, the phenological phase of the plant, the presence of pathogens, represent an effective risk factor for grapes and vines. Only thanks to fifty years of knowledge of the company’s winemaking heritage was it possible to make this choice. Over the years the best limestone vineyards have been identified that best express the characteristics of the territory and the grape variety. The cultivation of the grapes takes place under strict control in all the phenological phases of the plant until reaching the ripening control phase. For fifteen days, starting from the end of July, every week before and daily then, the progress of the ripening is analyzed analytically in order to organize the harvest in the best possible time. The grapes are harvested manually by making a strict selection and transported quickly to the cellar in boxes of about twenty kilograms.

The pressing of the grapes harvested in boxes is timely and the management of the pneumatic presses is very rigorous in order to select only the heart of the must cuvée, discarding the first fraction derived from crushed grapes during transport and keeping the second part up to a maximum of 45% based on the characteristics of the vintage. The musts thus obtained, rich in acidity and with a low pH (less than 3.00), are naturally decanted without the addition of clarifiers and after a day inoculated with our yeast strain selected for the purpose. Unused musts are intended for sale before alcoholic fermentation. The wines are scrupulously followed in the slow fermentation and subsequent refinement on the yeasts to bring structure, longevity and aromatic complexity. In spring the Cuvée Farfalla are prepared by mixing the wines from the last harvest with wines from previous harvests (Reserve Wines), stored and aged in steel up to an incidence of over 20% on the final volume. This is the fundamental reason why the Farfalla Classic Methods do not show the thousandth of the harvest on the label. After the tirage, normally carried out towards the end of May, the residence time on the lees must be at least 30 months.

After the dégorgement the bottles remain in the cellar for a minimum of 60 days before being marketed; this stay allows the wines to rest after the shock of uncorking, to assimilate the liqueur of dosage and to rediscover the natural balance for a perfect presentation for tasting.