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

A working winery is the main attraction here, not a polished showroom. At Terre di Perseto, you see the machines, barrels, tools, and real production areas before tasting four wines and two olive oils. I like the family-run setting and the chance to see where the grapes grow. The optional vineyard walk adds useful context.

I also like the generous tasting: six pieces of toasted Tuscan bread per person, split between the two oils, plus a Chianti Classico Riserva. The main drawback is the rustic cellar, which can look untidy during harvest and may disappoint you if you expect a spotless, movie-style estate.

Key points at a glance

• Four wines in a useful progression: Two IGT Toscana wines, one Chianti Classico, and one Chianti Classico Riserva.
• Two Terre di Perseto olive oils: One extra virgin olive oil and one DOP Chianti Classico extra virgin olive oil, served on six bruschette.
• A real production cellar: You see machinery and barrels used for wine and olive-oil making, rather than a display-only museum.
• Small-group scale: The experience is limited to a maximum of 14 people, with seating in a dedicated tasting room.
• Family voices: Hosts may include owner-family members and guides such as Mattias or Benedicta, depending on the day.
• Optional vineyard walk: If conditions and timing allow, you can take a short walk among the vines.

A working Chianti farm, not a staged wine set

Terre di Perseto sits at Via di Perseto 4, near San Casciano in Val di Pesa, southwest of Florence. The setting gives you a taste of the working side of Tuscan wine production, where tractors, presses, destemmers, barrels, and vineyard tools are part of daily life.

That distinction matters. Some wine estates arrange every barrel and broom for photographs. This place presents itself as a functioning family farm. During harvest, equipment may be out, floors may be busy, and the cellar may look rough around the edges. I see that as useful if you want to understand how production works, but it is not the right fit if you want a formal estate tour with manicured grounds at every turn.

The family connection is central. The property covers about 100 acres, and family members including Niccolò and Daniel Martelli have carried on the work after the death of their grandfather in 2020. The people you meet may be involved in the work itself, not simply assigned to a tasting room.

That can make the visit feel personal. Guides such as Mattias and Benedicta have been praised for keeping the mood relaxed and explaining the process clearly. You may be welcomed by the owner or another family member, and the tone is likely to be casual rather than formal.

The first 30 minutes: machines, barrels, and production

The visit begins with a walk through the winery. Your host explains the company’s past, what it produces now, and how grapes become wine. You also learn how extra virgin olive oil is made while seeing the equipment used for both products.

This part is especially worthwhile if you are new to wine. You are not expected to know the difference between IGT Toscana and Chianti Classico before you arrive. The cellar gives you a basic framework, so the tasting that follows has more meaning.

You can expect to see machinery such as presses and destemmers, along with barrels and older tools. The visit may also touch on the traditional production of Vin Santo. The family has explained that some barrels remain sealed for 10 or 11 years, which helps explain why cobwebs can appear around old equipment.

That detail also captures the main tradeoff. A working cellar can show dust, clutter, and equipment in use. One former visitor found the area too run down and left before tasting. The host’s response made the point plainly: this is a place where wine is made on site, not a cellar arranged only for visitors.

I would advise you to set your expectations before booking. If you want clean lines, polished displays, and a grand villa, look elsewhere. If you want to see the practical side of farm production, the untidiness is part of the lesson.

Four wines, from IGT Toscana to Chianti Classico Riserva

The tasting includes four wines:

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

This is a better lineup than a quick sample of four similar bottles. IGT Toscana wines give you a chance to taste wines made under a broader regional classification. The Chianti Classico pours then move you toward the better-known local category, ending with the Riserva.

Your host explains the wines as you taste them, though the exact order and presentation can vary. I would pay attention to the differences in body, aroma, acidity, and finish rather than trying to pick a single favorite. The point is to see how classification and aging affect what is in your glass.

The tasting takes place in a dedicated room with tables, so you can sit down rather than balance bread and glasses while standing at a counter. That small detail makes the 90-minute visit feel more relaxed, especially if you have already spent the day walking around Florence.

This is also a sensible amount of wine for a short visit. Four samples let you compare styles without turning the afternoon into a full wine course. You should still plan your transport responsibly, especially if you are driving through the Chianti hills afterward.

Two olive oils and six pieces of Tuscan bread

The food is simple and well chosen. Each person receives six pieces of toasted Tuscan bread, or bruschette, with three pieces for each of the two oils.

The oils are:

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

Bread is the right tool here. Strong toppings would cover the differences between the oils, while plain toast lets you notice their aroma, peppery finish, fruitiness, and texture. You may miss tomatoes or other toppings, since the stated starter is bread seasoned with the two oils alone. One visitor specifically wished for tomatoes, so bring the right expectation: this is an oil tasting, not a full lunch.

The DOP designation is worth noting. DOP, or Protected Designation of Origin, ties a product to a defined area and production method. That does not automatically make one oil better than another, but it gives you a useful point of comparison with the regular extra virgin oil.

I like that the oils are not treated as a side note. In Tuscany, olive oil belongs at the table just as much as wine does, and tasting it directly on warm bread helps you understand why locals use good oil so generously.

The food portion is generous enough to steady the tasting, but I would not book this as a meal replacement. Extra food, wine, liquor, or spirits may be available for an additional fee. The basic package is best viewed as a substantial snack paired with the drinks.

A short walk among the vines, if timing allows

After the cellar and tasting, you may be able to take a short walk through the vineyards. This is optional, but I would ask about it when you arrive if seeing the vines matters to you.

A vineyard walk connects the wine in your glass to the land around the winery. You can see the setting where the grapes are grown rather than treating the bottles as an isolated product. It also gives you a little fresh air after time indoors.

Do not expect a long countryside hike. The walk is described as short, and the schedule may depend on the day’s work, weather, and harvest activity. If you want a full walking tour through the property, this experience may feel limited. If you simply want a closer look at the vines, it adds a pleasant final touch.

The setting has been praised for being beautiful and uncrowded, but the visit is still primarily a cellar tour and tasting. The vineyard walk is an added option, not the central event.

Why the family setting changes the visit

A family winery gives you a different kind of contact with the place. The people running Terre di Perseto are connected to the farm, its equipment, and its long-term work. You may hear stories about the family’s past while standing beside the same barrels and machines used for production.

That connection can make explanations feel less rehearsed. Benedicta has been praised for showing both modern winemaking equipment and older tools, while Mattias has been described as friendly and easy to follow. The available host may vary, but the overall tone is informal.

I would also allow a little flexibility. One group arrived late and found the family accommodating, but I would not rely on that. This is a small operation, and a delay can affect people working in the cellar or preparing the tasting room.

The group limit is 14 people. That is small enough for questions without promising a private tour. If the group fills, the room may feel more social and less personal, but the seated tables should keep things comfortable.

Price, timing, and getting there from Florence

The price is $43.21 per person, and the visit lasts about one hour and 30 minutes. I consider that fair value if you want four wines, two olive oils, bread, and a look at actual production in one stop.

The value is strongest for couples and small groups who want a focused taste of Chianti without giving up half a day. You receive more than a bar tasting, but less than a full estate visit with a long meal, extensive vineyard walk, or several hours of guided instruction.

The location requires planning. The meeting point is Via di Perseto 4 in San Casciano in Val di Pesa, not central Florence. One account places the farm about 50 minutes on foot from San Casciano, so walking from town may not suit you, especially in warm weather or with limited time.

Use the exact address when arranging your transport. The activity ends back at the same meeting point. The booking includes a mobile ticket and is offered in English.

The operator accepts service animals, and most people can participate. The small group size helps, but the tour still takes place in a working farm setting, so surfaces and surroundings may be practical rather than polished.

The booking is non-refundable and cannot be changed for any reason. I would only reserve it once your transport and schedule are firm.

Who will enjoy Terre di Perseto most

I would choose this experience if you want:

• A family-run winery rather than a large commercial estate
• A short tasting that fits into a busy Florence or Chianti day
• Four different wines, including Chianti Classico Riserva
• A proper comparison of two extra virgin olive oils
• A look at working equipment and production methods
• A relaxed host who can explain the process without making it feel like a lecture

It suits couples, families with older children, and small groups. A 16-year-old, for example, could take part in the olive-oil tasting and smell the wine without drinking it.

I would hesitate if you want a grand villa, spotless display cellar, formal food pairing, or a long guided walk through immaculate vineyards. The attraction here is honesty and family involvement, not luxury presentation.

Practical questions to ask before you go

You may want to confirm whether the vineyard walk will be available on your date. It is optional and may depend on farm activity.

If you want more food, ask about paid additions. The included serving is toasted bread with two oils, not a full Tuscan lunch. You may also be able to add extra wines, spirits, liquor, or other items for a fee.

Wear something comfortable for a working farm setting. The supplied information does not promise a polished estate path, and the production area may be active or untidy, particularly around harvest.

Most important, decide what kind of winery you want. Terre di Perseto offers a direct look at production, with real tools and real work. That is its strength, but it is also the reason some people may find the setting too rough.

Should you book this Chianti tasting?

I would book it if you value family contact, honest production, and a generous tasting more than fancy presentation. Four wines, two local oils, six bruschette, a 90-minute format, and a possible vineyard walk make the $43.21 price reasonable.

I would skip it if your ideal Tuscan visit involves a grand estate, immaculate grounds, or a full meal. Terre di Perseto is best for people who want to see the working side of wine and olive oil, even when that means machinery, clutter, and cobwebs. Get your transport sorted before booking, arrive ready for a rustic setting, and you should know exactly what you are paying for.

FAQ

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

It takes place at Terre di Perseto, Via di Perseto 4, 50026 San Casciano in Val di Pesa, near Florence. The activity ends back at the same meeting point.

How long does the experience last?

The visit lasts approximately one hour and 30 minutes.

Which wines are included?

You taste four wines: two IGT Toscana wines, one Chianti Classico, and one Chianti Classico Riserva.

How many olive oils and bruschette are included?

You taste two Terre di Perseto extra virgin olive oils. Each person receives six pieces of toasted Tuscan bread, with three bruschette for each oil.

Is a vineyard walk included?

A short walk through the vineyards may be available. It is an optional part of the visit rather than a guaranteed long walking tour.

How many people can join, and is the tour in English?

The maximum group size is 14 people, and the experience is offered in English.