Ballancin Lino

In Pieve di Soligo, on the hills that define the Conegliano Valdobbiadene DOCG, Ballancin Lino focuses its work on a single denomination: Prosecco. Glera and local varieties are harvested at full maturity and go directly to pressing; the must, once clarified, then ferments in its turbid form—a cellar detail that marks the character of the wine in its three permitted versions: still, frizzante, and spumante. Behind the choice of a single wine lies an almost artisanal care for the vineyard, hand-tended along the slopes, and a precision in the cellar that avoids shortcuts. The technical gesture—the awaited maturation, the gentle pressing, the patient clarification—becomes here the way to let a hilly territory speak without adding rhetoric. The company opens its doors to visitors and tasters: book a tasting to follow, from vineyard to glass, how the different expressions of this Prosecco are born.

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