Private Day trip with Olive oil and wine tasting in Tuscany from Florence

Chianti Classico DOCG is the prestigious designation for wines produced in the historic heartland of the Chianti wine region between Florence and Siena. DOCG - Italy's highest quality certification - guarantees strict geographic origin and production standards. Made predominantly from Sangiovese grapes, Chianti Classico is prized for its bright acidity, notes of red cherry and dried herbs, firm tannins, and remarkable aging potential. It is one of the world's most food-friendly wines and one of Italy's most recognizable ambassadors on the international stage.

Tasting olive oil like a professional is an art in itself. The process begins by warming a small amount of oil in your hands to release its aromas, then inhaling deeply to identify its scent profile — from fresh grass and artichoke to almonds and ripe fruit. You then take a small sip, spreading the oil across your palate to evaluate its fruitiness, bitterness, and pungency — the three key attributes of a high-quality extra virgin olive oil. A slight peppery sensation at the back of the throat is actually a sign of excellence, indicating a high polyphenol content. During this private tasting in Chianti, an expert guide will walk you through each step, helping you develop a genuine appreciation for one of Italy's most prized culinary treasures.

Tuscany is one of Italy's most celebrated regions for extra virgin olive oil, with an ancient production tradition dating back to Etruscan times. Tuscan olive oil - made from varieties such as Moraiolo, Frantoio, and Leccino - is harvested by hand or mechanical combing in October and November and cold-pressed within hours of picking to preserve maximum flavor and nutritional properties. The result is a robust, peppery, and intensely fruity oil with very low acidity. On this private tour you will visit an olive oil mill on an ancient estate and experience this tradition firsthand.

Each boutique winery in the Chianti region has its own microclimate, soil composition, winemaking philosophy, and family history. Visiting three in a single private day allows you to directly compare how Sangiovese expresses itself differently from one estate to the next - how one producer's Chianti Classico is bold and structured while another's is more elegant and aromatic. This comparative tasting, guided in real time by your expert private sommelier, builds a depth of understanding about Chianti wine that a single winery visit simply cannot provide.

The best time to taste novello olive oil in Chianti is between late October and December, when the olives are freshly pressed and the oil is at its most vibrant. Novello olive oil is the first oil extracted from the harvest and is celebrated for its intense green color, bold grassy and peppery notes, and remarkable freshness. Unlike aged oils, novello has a higher content of polyphenols — natural antioxidants that give it both its distinctive bite and its exceptional health benefits. Tasting it in Chianti during harvest season means experiencing the oil at the exact moment when its flavors are most alive.

For groups of 1 to 8 people, a full cancellation fee applies if you cancel within 7 days of your tour date or in case of no-show. For groups of 9 or more, availability and cancellation terms are available on request.