Cascina Belmonte is open to welcome you into the peace of the countryside,
the song of the woods, the honest flavors of the land, and everything we’ve learned
and created over the years — one glass at a time, together.
Wine tastings here are not rigid paths, but journeys of discovery.
We love sharing the stories behind each wine — the choice of what to taste is entirely yours.
Cascina Belmonte is open to welcome you into the peace of the countryside,
the song of the woods, the honest flavors of the land, and everything we’ve learned
and created over the years — one glass at a time, together.
Wine tastings here are not rigid paths, but journeys of discovery.
We love sharing the stories behind each wine — the choice of what to taste is entirely yours.
“According to Wendell Berry, “eating is an agricultural act.”
But it is also an ecological and political gesture. The way we eat determines to a large extent how we use the world and what will become of it. Having full awareness of what is at stake when we eat may seem like an excessive burden, but in reality it leads to great satisfactions”
Micheal Pollan
The Omnivore’s Dilemma
Each slice tells the story of true Brescian tradition. These cured meats come from pigs raised naturally on the Podavini family farm, then aged in a small, semi-underground cellar with a beaten earth floor — just as it was done in the past.
This family-run business has been cultivating the land and raising cattle and pigs in Preseglie for over 40 years. A legacy of dedication and passion, passed down through generations.
This farm raises purebred Cinta Senese pigs in a semi-free-range environment, without antibiotics or vaccines, ensuring full animal welfare and a fully closed internal cycle. Each pig is raised for at least 18 months and then traditionally processed in Parma into preservative-free cured meats — an uncompromising expression of true artisanal excellence.
Rooted in the valley’s traditions of mountain pastures and artisanal aging, this dairy promotes local cheese production with care and expertise. We’ve selected their Conca and Sabbio Riserva.
Since the beginning, this farm has embraced a short supply chain philosophy. They produce a variety of genuine dairy products using milk from their own cows. We’ve chosen their creamy and delicate Formaggella.
A true alpine treasure. Made only in summer, during high-mountain grazing on Mount Tombea at over 1800 meters, this cheese is refined slowly for more than 12 months in a traditional mountain cellar.
Born from the passion of two young locals who love their land and its authentic flavors, this project enhances traditional crops. They produce spelt, ancient grains, and artisan dry pasta.
For over 70 years, the Taddeolini family in Vobarno has been baking bread and pastries using time-honored recipes. We use their fragrant, lightly crunchy seed bread during our tastings.
Just a few hundred meters from here, Domenico and his family grow vegetables with care, using only certified organic methods. Seasonal, fresh, and full of flavor.
In Franciacorta, there’s more than just wine. Here, flowers and organic vegetables are transformed into vibrant preserves and small delicacies, crafted with creativity and love.
Silvia and Nicola run a small farm dedicated to producing high-quality olive oil using only local olives. A sincere expression of their land and values.
Harvested from hives located among our vineyards, this honey reflects the health of our land. Bees not only support grape quality — they also prove the environment here is clean and pesticide-free.
Each slice tells the story of true Brescian tradition. These cured meats come from pigs raised naturally on the Podavini family farm, then aged in a small, semi-underground cellar with a beaten earth floor — just as it was done in the past.
This family-run business has been cultivating the land and raising cattle and pigs in Preseglie for over 40 years. A legacy of dedication and passion, passed down through generations.
This farm raises purebred Cinta Senese pigs in a semi-free-range environment, without antibiotics or vaccines, ensuring full animal welfare and a fully closed internal cycle. Each pig is raised for at least 18 months and then traditionally processed in Parma into preservative-free cured meats — an uncompromising expression of true artisanal excellence.
Rooted in the valley’s traditions of mountain pastures and artisanal aging, this dairy promotes local cheese production with care and expertise. We’ve selected their Conca and Sabbio Riserva.
Since the beginning, this farm has embraced a short supply chain philosophy. They produce a variety of genuine dairy products using milk from their own cows. We’ve chosen their creamy and delicate Formaggella.
A true alpine treasure. Made only in summer, during high-mountain grazing on Mount Tombea at over 1800 meters, this cheese is refined slowly for more than 12 months in a traditional mountain cellar.
Born from the passion of two young locals who love their land and its authentic flavors, this project enhances traditional crops. They produce spelt, ancient grains, and artisan dry pasta.
For over 70 years, the Taddeolini family in Vobarno has been baking bread and pastries using time-honored recipes. We use their fragrant, lightly crunchy seed bread during our tastings.
Just a few hundred meters from here, Domenico and his family grow vegetables with care, using only certified organic methods. Seasonal, fresh, and full of flavor.
In Franciacorta, there’s more than just wine. Here, flowers and organic vegetables are transformed into vibrant preserves and small delicacies, crafted with creativity and love.
Silvia and Nicola run a small farm dedicated to producing high-quality olive oil using only local olives. A sincere expression of their land and values.
Harvested from hives located among our vineyards, this honey reflects the health of our land. Bees not only support grape quality — they also prove the environment here is clean and pesticide-free.
