Chianti Wine-Tasting Day Trip: 3 Wineries & Lunch
- Duration
- 8h
- Type
- Small group
- Category
- Tuscany Wine Day Trip
- Cancellation
- Free, up to 24 hours before
About this experience
What to expect
A day built around wineries and a long Tuscan lunch is, in many ways, the classic way to understand Chianti. The wine only makes full sense next to the food, the farms and the people who make it. This page explains the wine, how a cellar visit generally works, and the dishes that usually appear on a Chianti table, so that a day among the vines feels familiar rather than mysterious.
Chianti, Chianti Classico and what the label says
People often use the word Chianti loosely, but there are two layers. Chianti is a broad appellation covering several areas of central Tuscany. Chianti Classico is the older heartland between Florence and Siena, with its own regulations and a black rooster emblem on the bottle neck. Sangiovese must make up at least 80 per cent of a Chianti Classico blend.
Within Chianti Classico there is a quality ladder, and it is worth knowing when reading a wine list or a cellar sheet:
- Annata is the entry level, usually fresh and fruity and released in its first years.
- Riserva is aged for longer before release and tends to be more structured.
- Gran Selezione sits at the top and is made from a producer's own estate grapes.
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How a winery visit usually works
A winery is a working farm, so the story starts outside with the vines. Sangiovese ripens late and is sensitive to the soil, which is why neighbouring slopes can produce quite different wines. After harvest the grapes ferment in stainless steel, concrete or wooden vats, and the wine then rests in oak. Large traditional casks called botti give a gentle influence, while smaller French barriques add more spice and vanilla.
Tasting etiquette is simple. Hold the glass by the stem, swirl, smell, then taste. Small pours are normal, spitting is perfectly acceptable, and asking questions is welcomed. Avoid strong perfume, because it interferes with everyone's sense of smell.
A Tuscan lunch around the wine
Lunch in Chianti is unhurried and seasonal. Menus in the area typically draw on a short list of regional classics, and a few of the most common are:
- Crostini topped with chicken liver pâté or tomato, and plates of cured meats.
- Ribollita and pappa al pomodoro, two thick bread-based soups from cucina povera, the cooking of making the most of simple ingredients.
- Pici, thick hand-rolled pasta, and pasta with wild boar ragù.
- Bistecca alla fiorentina, a thick T-bone steak, traditionally from Chianina cattle and served rare.
- Cantucci almond biscuits dipped in sweet Vin Santo.
The villages around the vines
Chianti is a patchwork of small communities. Greve in Chianti is known for its triangular market square, Piazza Matteotti, lined with arcades. Castellina and Radda sit high on ridges with long views, and Gaiole is surrounded by woods and old estates. Castello di Brolio, the seat of the Ricasoli family, is closely tied to the history of Chianti wine. Baron Bettino Ricasoli is credited with setting down a recipe for the blend in the nineteenth century.
Planning a wine day sensibly
A wine-focused day asks a little preparation. Eat breakfast, because tasting on an empty stomach is a mistake. Drink water between glasses, and treat the spittoon as a tool, not a statement. If you want to bring bottles home, check airline rules on liquids in hand luggage and ask the winery about packaging for the hold.
Useful information
- Eat a proper breakfast and drink water throughout a wine-tasting day.
- Mention allergies, vegetarian needs or other dietary requirements when you book anything involving lunch.
- Avoid perfume or strongly scented products, which interfere with tasting wine.
- If you plan to buy bottles, check airline rules for packing wine in luggage.
Know before you go
- Smaller pours and spitting are standard in wine tasting, so no one will be surprised if you use the spittoon.
- Lunch in Tuscany is usually a slow, multi-course meal, so arrive hungry.
Frequently asked questions
▸What is the difference between Annata, Riserva and Gran Selezione?
They are quality tiers within Chianti Classico. Annata is the entry level, Riserva is aged for longer, and Gran Selezione is the top tier made from a producer's own estate grapes.
▸Why are some Chianti bottles sold in straw baskets?
The round straw-wrapped <em>fiasco</em> was the traditional Chianti flask, which protected the glass. Most quality Chianti Classico is now sold in standard bottles.
▸What is Vin Santo?
Vin Santo is a Tuscan dessert wine made from grapes dried on racks, then aged in small barrels. It is traditionally served with <em>cantucci</em> biscuits.
▸What is ribollita?
Ribollita is a Tuscan soup made from beans, black cabbage, vegetables and stale bread. The name means reboiled, because it was traditionally reheated the next day.
▸What is Chianina beef?
Chianina is an ancient breed of large white cattle from central Italy. Its beef is the traditional choice for <em>bistecca alla fiorentina</em>.
▸Who was Bettino Ricasoli?
Bettino Ricasoli was a nineteenth-century Tuscan baron and statesman who owned Castello di Brolio. He is remembered for defining a blend of grapes for Chianti wine.
▸Is it rude to spit wine at a tasting?
No. Spitting is normal and expected, because it allows you to taste many wines while keeping a clear head.
from €159