“We don’t produce natural wine because of larger commercial possibilities in the future, but because it is better”
Gunter Wittmann biodynamic winegrower in Westhofen bei Worms Germany
A natural wine is better
In our winery we follow processes authorized or recommended by “Disciplinare per la vinificazione biologica”AIAB 8pt.01, Rev.01). We freely follow the suggestions of these specifications to create a range of rules to be followed in our own “Discilplinare Cascina Belmonte”
Wine Making
We never enrich grape juice with added sugar or concentrated must. We are reducing the content of sulphites: less than 50mg/l in red wines (EU limit: 160mg/l) and less than 70mg/l in white wines to get better and healthier wines. We fine down wine with products without collagen or other animal product such as albumin or casein, which means without proteins extracted from animals. Not only for ethical reason but also because collagen may cause allergic reactions.
Guaranteed clean wine
Thank’s to a special machinery we developed for harvest 2011, all the grapes that we produced, after being picked by hand and chilled, are now washed (and dried) before being squized. There are indoubt qualitative advantages: reduction of metals or other stuff accumulated during the season. Removal of insects, spiders maybe leafes or everything that you do not want to drink.
An innovative procedure that place us among the first farms in the country for care to its costumers.
Already in the past we analysed a sample of our product at Neotron Laboratories in Modena to check for external contaminants normally used in agriculture, heavy metals and biological pollutants such as micotoxins and ethylcarbomate.
Thank’s to cleaning grape procedure we can say that our wines are even more clean and “light” than ever. Made with nothing, but nothing than grape at the right ripening time.
A wine without sulphites is possible: Free Wine - no sulphites in paradise 
Freewine ® is the technical protocol that we followed for the making of Singia 2011. A specification developed with the scientific support of the Department of Biotechnology, University of Verona and the Institute of Biology and Agricultural Biotechnology Centre of National Research (CNR) in Pisa, which has as its goal the reduction or total removal of sulphites added in the production of wine, in order to produce a wine with a high concentration of healthiness. A wine in which you can also recognize the raw material, the grapes, not altered by chemicals added. A wine that is pure expression of varietal combination with its territory and whose consumption, although moderate, intelligent, is not mortgaged by troublesome side effects.
Migraine is the body's response to the presence of a substance, sulfur dioxide (SO2, also known as "sulphites"), the danger of which depends both on the quantity taken and by the metabolism of each. That's why some people suffer more than others.
Where are sulfites? In small part sulphites can be produced naturally by certain strains of yeast which are located in the must, but it is generally added at various stages of production to ensure the preservation over time of the wine.
Thanks to recent advances in the field of wine and some technological innovations, it is now possible to produce wines with no or a very low sulphite content.
An ancient grappa is better
We supply with marc distillery Bettanini in Tignale: one of the only two distilleries still working in the province of Brescia and one of the only three distilleries in Italy to produce with an antique still burning on a wooden fire.