RED WINE 
ROSÈ WINE 
WHITE WINE 
ORANGE WINE 
SWEET WINE 
SPARKLING WINE 
CHAMPAGNE 
SPARKLING 
SPARKLING 
SPARKLING 
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DOMAINE BALLORIN
Producer
Poggio Cagnano
Italy, Tuscany
Manciano, Grosseto
Manciano, Grosseto
Specialities: Red wine
We are in the heart of the Grosseto Maremma just a stone's throw from the historic village of Manciano. The winery is located on the summit of a hill that gives its name to the estate. From that position there is a spectacular view that in one movement embraces the sea and Mount Amiata in the background.
The dream began in 2002 when the farm, by then in a state of abandonment for thirty years, was purchased; Piero Gobbetti, born in Vicenza, elected this corner of Tuscany as a privileged place to insert a wine production.
The work of recovery and redevelopment began with the arrangement of the old olive grove of 5 hectares, which today produces an oil of great quality, and continued in 2006 with the planting of the first hectare of vineyard on the top of the hill. Today there are 5 hectares and production focuses on a battery of very high quality wines produced with natural methods.
The Maremma Terroir
Today Pietro is joined by his son Alessandro in running the winery, continuing the drive toward respectful and non-invasive agriculture.
The area is particularly suited for the production of high quality wine, the first fundamental characteristic being the location: we are at an altitude of 450 meters above sea level where the strong temperature excursions contribute to the development of fine and fresh aromas in the grapes. The vineyards then are totally surrounded by oak forests in an environment rich in biodiversity and uncontaminated. The soil then is loose and light, rising on the disintegration of sandstone rock that gives mineral structure to the wines.
“Altitude means freshness, here average temperatures are lower, alcohol goes down and acids go up resulting in more refined and elegant wines. The large temperature range produces important results in the synthesis of floral and fruit aromas. Phenolic maturation develops until mid-October: the skin thickens, so intensity and aging capacity grow.” Alessandro Gobbetti
