4 Wines & 2 Olive Oils Tasting in Chianti Winery with Tour

Chianti wine is made here, not staged for show. At Terre di Perseto, you see the working cellar, barrels, presses, and machinery before sitting down to taste four wines and two olive oils. Niccolò and Daniel Martelli continue their family’s farm tradition, with help from guides such as Benedicta and Mattias.

I like the generous tasting: six bruschette per person, with three for each olive oil, plus four different wines. I also like the small-group limit of 14, which suits a relaxed visit better than a crowded coach stop. The main caution is that this is a working farm, not a polished wine museum. During harvest, the cellar can look busy and untidy.

Key points to know before you go

• Four wines in one seated tasting: Two IGT Toscana wines, one Chianti Classico, and one Chianti Classico Riserva.
• Two estate olive oils: Taste both on six pieces of toasted Tuscan bread per person.
• A real family winery: Production takes place on site, with family members involved in the farm.
• Working rather than theatrical: Machinery, tools, barrels, and even some cobwebs may be part of the scene.
• Optional vineyard walk: You may take a short walk among the vines after the cellar visit.
• Small group and short format: The experience lasts about 90 minutes and accepts no more than 14 people.

A working Chianti farm near Florence

Terre di Perseto sits at Via di Perseto 4 in San Casciano in Val di Pesa, in the Chianti area outside Florence. The experience begins and ends at the winery, so you should plan your own way there and back. The published price is $43.21 per person, and the visit lasts about an hour and a half.

That short length is useful if you are building a busy day around Florence. You get a proper introduction to the farm, a look at production, and a tasting without giving up half a day. At the same time, this is not a long estate visit with a full meal or several hours among the vines.

The family-run setting is part of the point. The Martelli family works a large 100-acre property, and family members remain involved in the ordinary jobs of farming, from cutting brush to moving logs. That gives the visit a more personal feel than a commercial tasting room where the estate’s story is presented only by a hired host.

You will meet the person welcoming your group when you arrive. Guides named in the experience include Benedicta and Mattias, while Niccolò and Daniel Martelli are part of the family running the farm. The exact host can vary, but the format remains informal and focused on explaining what the winery actually does.

What you see before the tasting

The first part is a tour of the winery. Your host explains the company’s past and what it produces today, then points out the equipment used for wine and extra-virgin olive oil. You may see barrels, presses, destemmers, and other machinery involved in the work.

This is useful because it connects the glass in front of you to the production process. You are not simply handed a Chianti and told where it comes from. You first see the place where the grapes are handled, the wine is made, and the oil is produced.

The cellar may not look pristine. One particularly important point is that Terre di Perseto is a working production site. During harvest, equipment can be positioned for immediate use, with tools and machinery taking up space. If you want immaculate floors, decorative barrels, and a carefully staged photo backdrop, this may not fit your idea of a winery visit.

I would treat that untidiness as a question of expectations, not automatically a flaw. A working cellar is less glamorous, but it can show you the practical side of farming. The winery also produces Vin Santo using a traditional method in which barrels remain sealed for 10 or 11 years. Some cobwebs may be visible around those long-sealed barrels, which tells you this is a place where production comes before appearances.

The explanation is especially helpful for anyone new to wine or olive oil. You can ask how the machines are used, how the products differ, and why the cellar contains both modern equipment and older tools. The tone is casual, and the available feedback points to guides who explain clearly without rushing the group.

Four wines, from IGT Toscana to Riserva

After the tour, you sit at tables in a dedicated wine-tasting room. The tasting includes four wines:

• Two IGT Toscana wines
• One Chianti Classico
• One Chianti Classico Riserva

That lineup gives you a simple way to compare different wines from the estate. The two IGT Toscana bottles let you taste wines made under the broader Tuscan designation. The Chianti Classico shows the estate’s expression of the better-known regional style, while the Riserva provides a more mature version within that category.

The order and exact tasting notes are not specified, so do not expect a formal lesson with a printed technical sheet unless the host provides one on the day. Instead, think of this as a guided introduction, where you taste several wines and hear about how the farm makes them.

The tasting room matters. You are seated at tables rather than standing around a crowded counter, which makes it easier to listen, eat, compare the glasses, and ask questions. A group limit of 14 also keeps the format fairly personal.

The tasting is generous for the price. At $43.21, you are paying for four pours, the winery visit, the olive-oil tasting, and bread to accompany it all. Extra food, wine, liqueurs, and spirits can be added for an additional fee, but they are not part of the stated price.

Do not treat this as a substitute for a full Tuscan lunch. The food included is toasted bread with olive oil, not a spread of cheese, cured meat, tomatoes, or a multi-course meal. One person specifically wished for tomatoes on the bruschetta. If you arrive hungry, plan another meal before or after the visit.

Two olive oils and six bruschette

The olive-oil portion is one of the strongest reasons to choose this experience. You taste two oils made by Terre di Perseto:

• Terre di Perseto Extra Virgin Olive Oil
• Terre di Perseto DOP Chianti Classico Extra Virgin Olive Oil

Each person receives six bruschette, or toasted Tuscan bread. Three are seasoned with the first oil and three with the DOP Chianti Classico oil. That is enough bread to taste both oils properly rather than taking a tiny sample from a spoon.

This pairing also makes the tasting easier to understand. Olive oil can seem abstract when tasted alone, but bread gives you a familiar base. You can compare the oils directly and notice how each works with the same simple food.

The DOP designation is worth asking about during the visit. Your host can explain what makes that oil different and how olive-oil production fits beside wine production on the farm. You may also hear about the machinery and stages used to make extra-virgin olive oil.

The simplicity of the food suits the experience. Tuscan toasted bread and estate oil keep the focus on the products. Still, you should know what you are getting: there is no stated tomato topping, cheese course, or meat platter. Extra food may be available for a fee, but it is not included in the basic visit.

The optional walk through the vines

After the cellar and tasting, you may be able to take a short walk in the vineyards. This gives you a chance to see where the grapes in your glasses were grown, which adds a useful sense of place to the tasting.

The walk is described as eventual or optional, so it should not be treated as a guaranteed long hike. It may be brief, and the precise route can depend on timing and conditions at the farm. Ask when you arrive if seeing the vines is important to you.

The property is described as beautiful and quiet, but the setting is still a working agricultural site. You may see ordinary farm activity rather than a manicured garden. That is part of the appeal for some people and a possible disappointment for anyone expecting a grand villa or picture-perfect estate grounds.

If you are staying in San Casciano, pay attention to transport. One account puts the farm about 50 minutes on foot from San Casciano. The meeting point is not in central Florence, and the experience does not include transportation in the information provided. Check your route carefully before booking, especially if you are not driving.

How the 90-minute timing works

The advertised duration is about one hour and 30 minutes. A sensible visit breaks down into three parts: the winery introduction, the production explanation, and the seated tasting with wine, olive oil, and bruschette.

That is enough time for a real introduction, but not enough for a slow estate day. You will not have unlimited time to wander, take a long vineyard walk, or linger over a meal. The short format works well as a stop during a day in Chianti, especially if you are already touring the area by car or Vespa.

The pace appears relaxed rather than rigid. Hosts have accommodated late arrivals, and the format is designed around conversation. Even so, arrive on time. A late start can reduce the time available for the vineyard walk or questions.

English is the offered language. Confirmation is provided at booking, and the ticket is mobile, so you can show it on your phone. Service animals are allowed, and most people can take part. The group limit is 14, which is small enough for direct contact with the host without promising a private tour.

Who will get the most from this visit

I would recommend Terre di Perseto to you if you want a family farm with visible production and a tasting that includes both wine and olive oil. It is a good match for couples, families with older teenagers, and small groups looking for a calm stop outside Florence.

The experience also works well if you are curious about how farming actually happens. You may see machinery in use, older tools, barrels, and the less polished side of cellar work. The family’s connection to the property is clear, and the hosts explain their work with pride.

It is less suitable if your main goal is a glamorous estate setting. The cellar can be cluttered, especially during harvest, and the grounds may not have the carefully maintained appearance of a winery designed mainly for tourism. You should also choose another activity if you want a full meal, a long guided walk, or a broad selection of Tuscan products.

Families should note that the tasting is built around adults, but a 16-year-old can participate in the olive-oil tasting and smell the wine without drinking it. The format can therefore work for mixed-age groups, as long as everyone understands that the central activity is wine tasting.

Price, value, and what is not included

At $43.21 per person, the price is fair if you value the combination of a tour, four wines, two olive oils, and six pieces of bruschetta. The DOP Chianti Classico oil and the Chianti Classico Riserva add interest beyond a basic tasting of one or two wines.

The value is strongest for people who would otherwise pay separately for an olive-oil tasting and a winery visit. It is weaker if you judge every winery by polished grounds and a large food spread. This is a small agricultural operation, not a luxury wine resort.

Extra wine, food, liqueurs, and spirits cost more. The base price does not cover transport from Florence, a full lunch, or any purchases you choose to make at the farm. Since the activity is non-refundable and cannot be changed after booking, check your transport plan and schedule before paying.

The experience is recommended by 95 percent of the people who rated it, with a 4.8 score from 20 ratings. That strong response fits the visit’s best qualities: friendly hosts, a relaxed pace, generous tasting portions, and a direct look at family wine production. The one serious criticism also deserves attention, since the working cellar will not suit everyone.

Should you book Terre di Perseto?

Book this experience if you want authentic farm production, a friendly family setting, and a compact tasting that covers both Chianti wine and Tuscan olive oil. The four-wine lineup and six bruschette make the price reasonable, while the optional vineyard walk adds a welcome link between the glass and the soil.

Skip it if you want a spotless show cellar, grand estate architecture, or a substantial meal. Terre di Perseto presents itself as a place where tractors, barrels, cobwebs, and harvest equipment are part of the truth of the work. Know that before you go, and this can be a warm, informative stop in the Chianti countryside.

FAQ

Where does the wine and olive-oil tasting take place?

The meeting point is Terre di Perseto at Via di Perseto 4, 50026 San Casciano in Val di Pesa, near Florence. The experience ends at the same meeting point.

How long does the experience last?

The visit lasts approximately one hour and 30 minutes.

How many wines are included?

Four wines are included: two IGT Toscana wines, one Chianti Classico, and one Chianti Classico Riserva.

Which olive oils are tasted?

You taste Terre di Perseto Extra Virgin Olive Oil and Terre di Perseto DOP Chianti Classico Extra Virgin Olive Oil.

What food comes with the tasting?

Each person receives six pieces of toasted Tuscan bread. Three are seasoned with each of the two olive oils.

Is a vineyard walk included?

A short walk in the vineyards may be possible, but it is described as optional rather than guaranteed.

Is the experience offered in English?

Yes. English is one of the stated languages for the experience.

What is the maximum group size?

The activity accepts a maximum of 14 people.

Can I cancel or change my booking?

No. The experience is non-refundable and cannot be changed for any reason.