Wine and oil meet in Chianti. At Terre di Perseto near Florence, you get more than a sip-and-go tasting: you watch how wine and extra-virgin olive oil are actually made, then you sit down in a dedicated tasting room for 4 wines plus 2 olive oils on toasted bread. It’s timed for an easy 1 hour 30 minutes.

What I like most is the focus on real production. You’ll see the machinery, barrels, and step-by-step process behind both wine and EVO oil, and you’ll taste the results right away with bruschetta built for comparison. The one thing to keep in mind: this isn’t styled like a perfect, polished “cellar museum.” If you expect everything to look showroom-clean and museum-quiet, you might not love the workmanlike, hands-on vibe—especially around busy seasonal moments.

Quick highlights you’ll care about

• 4 wines in the tasting: two IGT Toscana, plus Chianti Classico and Chianti Classico Riserva
• 2 olive oils on bruschetta: each oil paired with its own set of toasted bread bites
• Hands-on winery tour: you see machineries, barrels, and both winemaking and EVO oil production
• Optional vineyard walk: a chance to look at where the grapes are grown
• Small group size: maximum 14 travelers, in English
• Family-run feel: hosts such as Benedicta or Mattias may guide your visit

A hands-on Chianti tasting at Terre di Perseto

If your Florence trip has you hunting for experiences that feel genuinely Italian (not just “pretty photos with a glass in your hand”), this one makes sense. Terre di Perseto is a family-run agriturismo-style winery in the hills of Chianti, in San Casciano in Val di Pesa. The big idea is simple: you learn how the products are made on-site, then you taste them in a guided set that’s built for clarity.

The tour is also short enough to fit into a day of sightseeing. At about 1 hour 30 minutes, you’re not stuck for half a day. And because it caps at 14 people, it tends to feel more personal than the big-bus tastings.

Your 90 minutes, step by step: tour first, then tasting

The experience starts when you arrive at Via di Perseto, 4, 50026 San Casciano in Val di Pesa. You’re welcomed by a family member or the person hosting your group. From there, the order matters.

1) Winery tour: production you can actually see

You begin with the winery tour, where the host explains the company history and what they produce today. Then comes the part most tastings skip: the process. You’ll be shown winemaking and extra virgin olive-oil-making processes, including how their production works with the equipment on-site.

You should expect to see:

• production areas with machineries and barrels
• an explanation of how grapes become wine
• an explanation of how olives become EVO oil

This tour style is one of the reasons many people love the visit. It’s not just theory. It’s the physical reality of a working farm.

2) Tastings in the dedicated wine-tasting room

After the tour, you move to a proper tasting space where you can sit at tables. This part is designed to keep things comfortable while you taste.

The tasting format is very structured. You’ll be offered:

• 4 wines (two IGT Toscana, one Chianti Classico, one Chianti Classico Riserva)
• 6 bruschetta per person total
• the bruschetta is specifically seasoned with two different EVO oils, with each person tasting 3 bruschetta for each oil

And yes—your bread matters here. In a good olive-oil tasting, you don’t just taste oil. You taste how oil behaves with bread, salt, and texture. This setup is built for that kind of comparison.

3) Optional: quick walk through the vineyards

If you want it, there’s the option of a short walk around the vineyards. This isn’t a long hike. Think of it as a chance to connect the glass to the landscape and to spot the vines where the grapes you drank came from.

Wine lineup: what you’ll drink and why it’s a smart set

The wine tastings aren’t random. They build a clear sense of style and hierarchy within the Chianti world.

You’ll taste:

• 2 IGT Toscana wines
• 1 Chianti Classico
• 1 Chianti Classico Riserva

That mix is useful for two reasons.

First, it lets you compare “mainline” Chianti expressions (Chianti Classico) with the richer, more time-in-bottle style you’d expect from a Riserva. Second, the inclusion of IGT Toscana wines gives you a broader flavor range without turning the tasting into a complicated lecture.

If you’re the type who likes to buy a bottle as a souvenir, this format makes it easier. You’ll likely have at least one wine that feels right as an everyday drink, and one that feels like a “save this for a dinner night.”

Olive oil tasting: two EVOs, each paired with its own bread set

This tour’s olive oil component is the reason people often say it’s worth doing even if they’ve already visited a winery during their Tuscany stay.

You’ll taste two extra virgin olive oils on toasted Tuscan bread (bruschetta), with clear separation:

• Terre di Perseto (Extra Virgin Olive Oil)
• Terre di Perseto labeled as DOP Chianti Classico Extra Virgin Olive Oil

Each person tastes 3 bruschetta seasoned with the first EVO oil, then 3 bruschetta with the second. That gives your palate time to reset and makes comparisons easier.

What to pay attention to while tasting:

• how the oil tastes on warm bread (not just straight from a spoon)
• how aroma changes from one EVO to the other
• the way each oil pairs with bread texture and salt

If you’ve ever struggled to tell oils apart, this “split bread” approach helps.

The value question: is $43.21 a good deal?

At $43.21 per person, you’re paying for more than glasses of wine. You’re paying for:

• a production tour on-site (not a generic talk)
• 6 bruschetta per person
• 4 wines and 2 EVO oils as a structured tasting
• a small-group setting (max 14)

You’re also getting a tasting room experience rather than a quick outdoor pour. And because the olive oil is built into the tasting format, you’re not just “adding olive oil” as a token extra.

A balanced caution: if you’re traveling with a strong preference for scenery-first winery days—big manicured grounds, long vineyard walks, and lots of time outdoors—this might feel more focused on production and tasting than on wandering. The vineyard walk is optional, not guaranteed as a long feature.

Who this tour is best for (and who should think twice)

This one tends to fit well when you want value and a clear tasting format.

It’s a great match if you:

• want an authentic, working winery feel near Florence
• like structured tastings (wine sequence + olive oil comparison on bread)
• prefer small groups with time to ask questions
• enjoy the combo of wine and extra virgin olive oil

It may be less ideal if you want:

• a “perfect-picture” winery that feels like a staged set
• lots of time roaming outside (this is about tour + tasting, then optional walk)

It can also work for different ages, because the experience includes bread and oil tasting. Service animals are allowed, and the tour notes that most travelers can participate.

Timing and logistics: getting there from Florence without stress

This tour starts at Via di Perseto, 4 in San Casciano in Val di Pesa, and it ends back at the same meeting point. Expect an easy, contained experience.

A useful practical thought: plan it as one of your “day-trip in one pocket” activities. It’s short enough to pair with other nearby Tuscany stops. Also, since there’s an option for a vineyard walk, it’s smart to wear shoes you’re comfortable with on uneven ground.

Since the tour is in English and uses a mobile ticket, you should be able to handle it with minimal paperwork.

Should you book this Chianti wine and olive oil tasting?

I’d book it if you want a short, high-signal experience where you taste what a real small producer makes. The blend of winemaking + extra virgin olive oil production in one visit, plus the structured tasting (4 wines, 2 EVOs, bruschetta), is exactly the kind of “do this once and you’ll get it” experience that makes Tuscany feel real.

Skip it (or at least set expectations) if you’re expecting a glossy, fully curated museum-style cellar. This place is about work, tools, barrels, and doing things the way they actually get done.

If you’re torn, lean on one question: do you want to understand how wine and olive oil are produced, or do you mostly want the scenery? This tour answers the first one very well.

FAQ

How long is the tasting and tour?

It lasts about 1 hour 30 minutes.

Where does the experience start?

The meeting point is Via di Perseto, 4, 50026 San Casciano in Val di Pesa FI, Italy.

What language is the tour offered in?

It is offered in English.

How many wines and olive oils are included?

You’ll taste 4 wines and 2 extra virgin olive oils.

What wines are tasted?

The tasting includes two IGT Toscana wines, one Chianti Classico, and one Chianti Classico Riserva.

How is the olive oil tasting served?

Each person tastes bruschetta seasoned with two different EVO oils, with 3 bruschette for each of the 2 oils.

Is there a vineyard walk option?

Yes, a short walk around the vineyards is possible.

How big are the groups?

The tour has a maximum of 14 travelers.

Can I add more food or drinks?

Extra food, wines, or spirits may be added for an extra fee.