There is something refreshing about seeing wine and oil made in real time. At TERRE DI PERSETO, you get a family-run Chianti tour plus tasting of 4 wines and 2 olive oils with bruschetta, and the whole thing feels more hands-on than a polished museum-style stop. I like the mix of wine AND olive oil, and I also like the chance to connect what you drink with where it comes from. One possible drawback: if you expect perfectly “pretty” cellar décor, the working equipment and busy production vibe may not match that fantasy.

The format is simple and friendly: a 90-minute experience in English, with a small group (up to 14 people) and a dedicated tasting room where you actually sit down. You should also be ready for a place that is set up for making products, not just for hosting, and that comes through in both the tour and the pace.

Key highlights you should care about

• 4 wines, including Chianti Classico and a Chianti Classico Riserva, plus two IGT Toscana bottles
• 2 EVO oil tastings with a clear comparison between an Extra Virgin and a DOP Chianti Classico Extra Virgin
• Bruschetta is built into the tasting, with 6 toasted Tuscan bread bites per person, split between the two oils
• A real production tour, with explanations of wine-making and Extra Virgin olive-oil-making, plus barrels and machineries
• Optional short vineyard walk, for a better sense of where the grapes likely come from
• Small-group feel, since the experience caps at 14 travelers

A family-run Chianti base in San Casciano in Val di Pesa

This tasting takes place in San Casciano in Val di Pesa, not in central Florence. That is good news if you want the quieter, countryside side of Chianti, and it is also why the experience can stay personal. Plan on getting there by car or with whatever transport your day uses, because the meeting point is at Via di Perseto, 4, in the countryside.

What really stood out in the stories from guests is the family energy. You may meet guides such as Benedicta or Mattias, and you might hear the owners and family talk about how the farm is run day to day. Names you can run into include Niccolò and Daniel Martelli, and that matters because it often turns the tour from a script into a conversation. For you, that usually means clearer answers, not just a sales pitch.

Also, this is not a high-volume operation. With a maximum of 14 people, you are more likely to ask a question and get a real reply, whether it’s about the barrels, the press, or why olive oil styles can differ.

What you get in 90 minutes: 4 wines, 2 olive oils, and bruschetta

You are paying for a compact, structured tasting. In about 1 hour 30 minutes, you will tour the property, then sit down for the food-and-drink part.

Here is the core tasting breakdown:

• 4 wines: 2 IGT Toscana wines, 1 Chianti Classico, and 1 Chianti Classico Riserva
• 2 extra virgin olive oils:
• an Extra Virgin Olive Oil Terre di Perseto
• a DOP Chianti Classico Extra Virgin Olive Oil Terre di Perseto
• 6 bruschetta per person, meaning 6 toasted Tuscan bread bites total
• you taste 3 bruschetta for each of the two EVO oils
• so you do a real side-by-side comparison, not just a splash-and-go drizzle

This is one of the best parts of the experience for your palate. Wine tasting is common. Olive oil tasting is still less common, and the way they pair it with bread keeps it practical. Bread is neutral, so you notice the oil’s flavor more clearly. If you are the type who always buys olive oil back home, this format gives you enough contrast to make smarter choices later.

You can also add extra food, wine, or other drinks for an additional fee, if you want to stretch the visit. That flexibility is handy because some people finish the tasting and want one more pour, while others prefer to keep it simple.

The winery tour: barrels, machineries, and how production actually works

After you arrive at the farm, you are welcomed by a family member or the host. The tour then focuses on what they do now, and how their wine-making and olive-oil production works.

Expect to see:

• machinery used for production
• barrels (the tour includes what they do with them)
• explanations of how the wines and Extra Virgin olive oil get made

The big value here is that you are not just hearing about wine history. You are seeing the physical workflow: presses, storage, and the equipment that turns fruit into finished products. That is why the place can look a little “real” at times. During busier seasons, production can be active, and things can look chaotic compared to a curated showroom.

That can be a plus for you if you want authenticity. It can be a drawback if you are chasing a perfectly pristine, postcard cellar. Either way, knowing this upfront helps you set the right expectations.

Olive oil tasting: two oils, two styles, one bread-based comparison

Olive oil tasting is where this experience feels most distinctive. Many tastings pair wine with food, but fewer organize a dedicated oil comparison in a way that helps you learn fast.

You taste the two EVO oils on bruschetta:

• one is labeled as an Extra Virgin Oil Terre di Perseto
• the other is a DOP Chianti Classico Extra Virgin Olive Oil Terre di Perseto

That DOP label is there for a reason. It signals a regulated quality standard under the Chianti Classico designation, which typically means the oil has to meet specific rules tied to origin and production. You do not need to memorize paperwork to enjoy the tasting. What matters is the contrast you notice on bread: how it smells, how it feels on your tongue, and how the flavors linger.

Practical tip for your tasting: take a moment with each oil before you chase it with more wine. Start with bread plus oil, then pause, then move to the next pairing. If you rush, the oils blur together. If you slow down, you will leave with clearer impressions.

Wine tasting order: Chianti Classico focus, plus IGT and Riserva

The wine lineup is designed to show you a range of Chianti styles rather than just one “house” bottle.

You will taste:

• two IGT Toscana wines
• one Chianti Classico
• one Chianti Classico Riserva

For many visitors, the Riserva is the emotional finale. Riserva wines are often built for extra time, and that tends to show up in structure, not just fruit. You may notice more depth and less “sharp-edged” youth compared with a standard Chianti Classico.

The inclusion of two IGT Toscana wines also matters for value. It gives you a wider snapshot of what they produce, and it helps you understand how their Chianti-focused bottles fit into their larger production.

One more thing: the tasting is accompanied by bruschetta for the olive oil portion, but wine still tastes best when you pace yourself. With alcohol involved, it helps to keep water nearby and sip between samples rather than trying to power through.

Optional vineyard walk: where the grapes come from

After the tastings or during the experience (depending on timing that day), you may get a chance to take a short walk in the vineyards. This is not framed as a long hike, so you are not signing up for a full countryside trek.

Still, it is worth doing if you can. Seeing the rows where grapes grow helps you understand why people talk about terroir without turning it into a marketing buzzword. Even a small walk gives you context for what you tasted, especially since they offer the option of walking the property rather than just touring from a distance.

Wear shoes you can trust. Vine rows and farm ground can be uneven. You are not likely to need hiking gear, but you do want grip if the surface is dusty or a bit uneven.

Price and logistics: why this feels like good value

At $43.21 per person for about 1 hour 30 minutes, you are getting more than a typical “sip a few glasses” stop. Here is why that price can make sense for your time:

• You get 6 bruschetta bites per person, plus two EVO oil tastings with a clear comparison
• You get four wines, including both Chianti Classico and Chianti Classico Riserva
• You get a production tour, including explanations, equipment, and barrels, not just a seated slideshow
• The group size stays small, capped at 14 travelers, which supports a more relaxed pace

Also, the experience includes a mobile ticket and is offered in English. That reduces the friction, especially if you are moving fast through Florence and want one day to feel less chaotic.

If you plan to combine this with other Florence plans, keep in mind the meeting point is in San Casciano. In real terms, that means leaving Florence earlier than you would for an experience inside the city center.

Who should book this Chianti winery tour?

This is a strong fit if you:

• love Chianti and want both wine and olive oil in one stop
• want a family-run experience that emphasizes production, not only views
• prefer small-group tastings over crowded bus tours
• enjoy learning in a straightforward way, including how wine-making and extra virgin oil-making happen

It is not the best match if you:

• only want “pretty postcard” interiors and perfectly maintained museum-like spaces
• dislike being around active production equipment or a working farm vibe
• expect a long vineyard hike rather than a short walk

One more practical note: service animals are allowed, and most travelers can participate. If you have mobility concerns, the biggest factor will be how the farm paths and touring areas are set up on the day you go, since there is an optional vineyard walk.

Should you book the Terre di Perseto tasting?

I think you should book if you want value plus authenticity in Chianti. The combination of 4 wines, a true 2-oil comparison, and bruschetta built into the tasting is rare for the price. Add in the small group size and the chance to see production and (optionally) walk the vineyards, and you get a visit that feels connected rather than random.

Book it if your travel style likes real farms, real equipment, and a host who explains what they do and why. Skip it if your top priority is a spotless, curated “cellar tour only” experience, where you never see the working side of production.

FAQ

How long is the 4 wines and 2 olive oils tasting tour?

It lasts about 1 hour 30 minutes.

Where does the tour start in the Chianti area?

The meeting point is Via di Perseto, 4, 50026 San Casciano in Val di Pesa, FI, Italy, and the activity ends back at the meeting point.

What do I taste during the tour?

You taste four wines (2 IGT Toscana, 1 Chianti Classico, and 1 Chianti Classico Riserva) plus two extra virgin olive oils. The tasting is paired with 6 bruschetta per person, split so each oil is tasted on 3 bruschette.

Is the tour offered in English?

Yes, it is offered in English.

Can I add more food or drinks?

Extra food, wines, or liquors and spirits can be added for an extra fee.

What if my plans change and I need to cancel?

This experience is non-refundable and cannot be changed for any reason, and any amount paid would not be refunded if you cancel or request an amendment.