Food Tours · Tour

Chianti Wine and Olive Oil Tour with a Mill and Two Estates

Most Chianti tours treat olive oil as an afterthought at the end of a wine tasting. This one gives it a stop of its own. That stop is a noble estate with a working mill, preserved but in use, where the oil is traced from the branch through the press. Then a proper tasting: how to tell one oil from another by terroir, texture and aroma, and how to pair them, which is a skill nobody teaches outside Italy. The winery is a boutique estate in the heart of Chianti Classico. Vineyards, cellars, and the sommelier's explanation of why Sangiovese gets blended with Canaiolo and what each brings. A flight of selected vintages, tasted with the structure and acidity pointed out rather than assumed. Between the two there is free time in a Chianti village, cobbled and small, with the guide filling in the local history. Lunch is at a second estate: three courses of regional cooking made from what is in season, paired with the estate's own wines, with the sommelier showing how Chianti's acidity and tannin work against Tuscan food. Seven hours, transport in a Mercedes minivan with wifi, English-speaking driver, up to fifteen people. The semi-private upgrade caps the group at eight, puts a certified wine expert in charge, and adds deeper cellar visits and a focus on Super Tuscans. Under-eighteens are not served alcohol. It runs rain or shine, no pets, and no-shows are not refunded.