Emilia Delizia organises guided Chianti wine tours departing from Florence and Siena, visiting working estates where participants see how wine is made and taste the results alongside local food. Tours run for small groups or larger parties, with or without transport. We also organise combined programmes including cookery lessons, cultural visits, and cheese and cured meat tours — part of a broader tradition of Tuscan food and wine culture that extends well beyond the glass.

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The Chianti Wine Region

The Chianti region begins about 30 minutes south of Florence by car and stretches down through the Sienese hills. It is one of the oldest documented wine-producing areas in Italy, with records of viticulture here dating to the medieval period. The region suffered serious damage from the Phylloxera outbreak of the late 19th century, which destroyed vines across much of Europe, but the vineyards were gradually rebuilt and Chianti today produces some of the most tightly regulated and widely recognised wines in Italy.

The Eight Chianti DOCG Sub-Zones

Chianti wine must meet specific production criteria to carry its DOCG designation. The eight sub-zones within the appellation are: Chianti Classico, Colli Fiorentini, Colli Pisane, Rufina, Colli Aretini, Colli Senesi, Montalbano and Montispertoli. Each produces wine with distinct characteristics shaped by soil, altitude and microclimate.

The Key Wines

Chianti Classico is the most recognised, produced entirely within the historic zone between Florence and Siena from predominantly Sangiovese grapes — the same variety that forms the backbone of Brunello di Montalcino and Vino Nobile di Montepulciano. For the full story of the southern end of this wine tradition, see our Montalcino wine tour from Florence or Siena.

Vernaccia di San Gimignano is the region's best-known white, made from the Vernaccia grape and the first Italian wine to receive DOC status, in 1966. Vin Santo, made from late-harvested grapes dried on racks before pressing, is Tuscany's classic dessert wine, traditionally served with cantucci almond biscuits.

All three Chianti reds pair naturally with the food of the region. The clearest example is Bistecca alla Fiorentina — the tannins and acidity of a Chianti Classico or Brunello cut cleanly through the fat of a thick-cut Chianina T-bone steak grilled over charcoal.

Super Tuscans

The 1970s saw the emergence of wines that fell outside the DOC classification — blends using non-traditional grapes such as Cabernet Sauvignon and Merlot alongside Sangiovese. Though initially ineligible for DOCG status, these Super Tuscans were recognised as among the finest wines produced in Italy and commanded correspondingly high prices. Most are aged for a minimum of three years; Riserva wines require four. Wines from the northern and eastern parts of the region tend toward lighter, more aromatic profiles; those from the south and west are fuller and richer.

Food in the Chianti Area

Chianti is not only wine country. The same traditions of cucina povera that shaped Tuscan cooking broadly are present here: bean soups, pappardelle with wild boar ragù, and locally cured meats including finocchiona. The natural cheese pairing for the area's reds is pecorino — particularly Pecorino di Pienza, produced just south of Chianti in the Val d'Orcia and aged in varying degrees to match wines from young Chianti to structured Brunello.

For meat, the benchmark in the Chianti area is the butcher shop of Dario Cecchini in Panzano in Chianti — arguably the most celebrated butcher in Italy and worth including on any wine tour of the area.

Chianti Wine Tours from Florence

If you are visiting Florence and want to see the estates rather than simply read about them, we can arrange a guided tour with transport. Tours typically cover two estates in a day, with time for vineyard walks, cellar visits, and a tasting session paired with local food at each stop. For a self-guided overview of which estates to prioritise, see our guide to five Chianti wineries from Florence.

Wine tours work well as part of a broader Tuscany itinerary. For ideas on how to structure your days around Florence, see the guide to day trips from Florence.

Five Chianti Estates Worth Visiting

The following estates each offer tours and tastings and represent a range of styles and histories within the Chianti Classico zone. All require advance booking.

1. Azienda Agricola Montefioralle

Montefioralle is a small village on the hill above Greve in Chianti. Arriving from Florence, pass through the first traffic light in Greve and take the road that bends right just before the petrol station — from there the road climbs to the village and the winery entrance. The estate was established in 1964 by Renato Sieni, who took over vineyards from a local priest and ran the property with his son Fernando. The church eventually sold the vineyard in the 1990s, whereupon the Sieni family purchased it outright. It remains a family business, producing Chianti Classico and olive oil from no more than 10,000 bottles per year — small-scale, consistent and well-regarded in the region.

2. Castello di Verrazzano

Also in the Greve area lies Castello di Verrazzano. Winemaking here is documented from at least 1150, and the castle became the Verrazzano family's property before the 7th century — it is also the birthplace of explorer Giovanni da Verrazzano, after whom the New York bridge is named. The estate was acquired in 1958 by the Cappellini family, who restored both the property and the vineyards, maintaining the historical character of the site while improving production. The 16th-century cellars are among the oldest in the region and the combination of historical significance and wine quality makes Verrazzano one of the most complete winery visits in Chianti.

3. Livernano

Livernano has one of the longest histories of any estate in Tuscany — first settled by Etruscans around 500 BC, later a Roman outpost, and later still a border garrison during the long conflicts between Siena and Florence. After those wars ended in the 17th century it became a farming village; by the end of World War II it was almost deserted, and it was completely abandoned in 1953. Restoration began in the 1990s. Today Livernano is a fully working farm producing wine, olive oil, honey, vegetables and fruit. The 38-acre vineyard produces nine different wine varieties, combining the deep history of the site with modern production techniques.

4. Tenuta Casanova

At the heart of the Chianti region between Poggibonsi and Castellina lies Tenuta Casanova, a 20-hectare vineyard with roots stretching back a thousand years. The farm in its present form was established in the early 19th century. Casanova produces Chianti Classico and Super Tuscan wines, and tours — led by local guide Silvano — last approximately one hour. The wines produced here are not available through other retail channels, so a visit is the only way to buy them directly.

5. Castello di Querceto

Castello di Querceto stands deep in the Chianti forest. The original fortification was built in 123 AD under Emperor Hadrian to defend the Via Cassia Imperiale; the current castle dates from the 16th century, rebuilt after damage from one of the medieval wars. Most of the current vineyards were planted between 1975 and 1985, with a further 20 hectares added more recently. The estate produces predominantly red wines in the classic Chianti style. The estate shop offers tastings, and tours include the outdoor grounds, the wine-making cellars, the ageing cellars, and a historic bottle collection.

Combining Wine with Food Producers

If your interest extends beyond Tuscan wine to Italian food production more broadly, Emilia Delizia also operates a Parmigiano Reggiano and balsamic vinegar tour from Florence, travelling north to Emilia-Romagna to visit working dairies and traditional acetaie. It is a different experience from a winery visit — and one that is difficult to organise independently. The two tours combine well as part of a multi-day Tuscany and Emilia-Romagna itinerary.