Ballabio is committed to prepare and to respect its own Code of Ethics, a document that contains the principles and the quality standards of our production, allowing wine lovers to better know and appreciate the unique Ballabio approach to winemaking.

This code represents the respect for the rules and standards that allow to create a great Classical Method: a production path considering the importance of typicality and the nature. Respect for the environment and attention to quality lead to the quest for excellence in the different factors contributing to the final product.


Since 1905, Ballabio has followed a vineyard management path that seeks to minimise the use of plant protection treatments and fertilizers. The entire surface area of the winery is approximately 70 hectares. Every treatment, having a low environmental impact, is programmed only when the climate conditions, the phenological phase of the plant and/or the presence of pathogens are an evident risk factor for the grapes and for the vine (integrated control).

This choice is possible only due to a century of knowledge and experience with our land and vineyards. Over the years, the best vineyards with calcareous soil have been identified and planted with Pinot Noir clone 386, known as Moret, to fully express the terroir and the grapes. Grape cultivation is strictly monitored throughout all the phenological phases of the plant until the ripening control phase is reached. For fifteen days, starting from the end of July, first every week and then every day, the ripening trend is analyzed in order to start the harvest at the best possible time. The grapes are harvested by hand, performing a strict selection, and quickly transferred to the cellar in crates weighing of about twenty kilograms.

The pressing of the grapes collected in the crates is prompt and the management of the pneumatic press is very strict, so as to select only the heart of the cuvée of the must, rejecting the first fraction derived from grapes crushed in transport and retaining no more than 40-42% of the second part, depending on the vintage characteristics. The must thus obtained, rich in acidity and low pH (less than 3.00), is decanted naturally without adding clarifying agents. The day after the must is inoculated with yeast strain, which has been selected for this purpose. The unused musts are sent to be sold.

The wines are carefully monitored during the slow fermentation and subsequent aging on the fermentation lees for structuring, longevity and aromatic complexity. In spring the Cuvée Farfalla is prepared by mixing the wines of the previous harvests (Reserve Wines), stored and aged in stainless steel or glass (magnum) up to an incidence of 20%in the final volume. This is the essential reason why the Farfalla sparkling wine does not bear the vintage year on its label. After tirage, which is normally carried out at the end of May, the yeast retention time must be at least 24 months, with the prospect of attaining a minimum of 36 months.

After disgorgement, the bottles remain in the cellar for at least three months prior to shipment. This room allows wine to rest after the shock of uncorking, to assimilate the liqueur of dosage and regain its natural balance for a perfect presentation during tasting.