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

The most interesting part of this visit is that Terre di Perseto is a working family winery, not a polished wine museum. You see the barrels, machinery, and production rooms where wine and olive oil are actually made. The family connection is close to the surface, with Niccolò and Daniel Martelli helping carry on the operation across roughly 100 acres.

I like the generous tasting: four wines, six pieces of toasted Tuscan bread, and two extra virgin olive oils. I also like the relaxed pace and small maximum group of 14, which gives the visit a personal feel. The trade-off is that the cellar may look rough or untidy, especially around harvest. If you expect a spotless, photo-ready estate, this may not be your cup of Chianti.

Key points to know before you book

• Four wines are included: two IGT Toscana wines, one Chianti Classico, and one Chianti Classico Riserva.
• Two olive oils get equal billing: each is tasted on three pieces of toasted Tuscan bread.
• The winery is a real work site: equipment, barrels, and even cobwebs may be visible.
• The family hosts the visit: Benedicta, Mattias, Niccolò, Daniel, or another family member may lead the experience.
• A vineyard walk is possible: expect a short walk if conditions and timing allow.
• The meeting point is outside Florence: you must reach Via di Perseto, 4, in San Casciano in Val di Pesa.

A working winery near San Casciano

Terre di Perseto sits in the Chianti area near San Casciano in Val di Pesa, outside Florence. The meeting point is Via di Perseto, 4, and the activity returns to that same place after about 90 minutes.

That location matters. This is not a tasting room in central Florence where you can walk in between museums. It is a countryside visit, so you need to plan the trip to the winery carefully. One person noted that the farm is about a 50-minute walk from San Casciano, which makes the location less convenient if you are relying on your feet. The meeting information does not include a transfer from Florence or from town, so arrange your own transport before booking.

The payoff is a more rural setting and a direct look at production. You are not simply handed a glass and given a sales pitch. The visit begins with the winery itself, including its machinery and barrels, then moves to the tasting room.

What happens during the 90-minute visit

A family member welcomes you on arrival. The exact host can vary, but names connected with the experience include Niccolò and Daniel Martelli, Benedicta, and Mattias. The tone is informal and personal, with the family explaining how the company developed and what it produces today.

The first part covers both wine and olive oil. You learn how grapes move through the wine-making process and how extra virgin olive oil is produced. The host points out the machinery and barrels as part of the explanation, so the information stays tied to what you can see in front of you.

The visit is not built around a long lecture. It is a compact introduction lasting roughly an hour and a half, with the production tour and tasting sharing the time. That suits you if you want useful context without spending half a day at a winery.

After the tour, you sit at tables in a dedicated wine-tasting room. This is a practical detail worth noting. You are not balancing glasses while standing in a crowded shop. The tasting room provides a calmer setting for comparing the wines and olive oils.

A short walk through the vineyards may be added. The wording is important: it is possible, not guaranteed as a separate, extended hike. Ask about it when you arrive if seeing the vines matters to you.

Four wines, from IGT Toscana to Chianti Classico Riserva

The wine tasting includes four pours:

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

That lineup gives you a useful progression. The two IGT Toscana wines show bottles made under the broader Tuscan designation. The Chianti Classico places the tasting inside the best-known local wine zone, while the Riserva offers a higher-aged expression within that category.

The experience does not provide technical tasting notes or grape varieties, so do not book expecting a formal sommelier class. Instead, expect the family to explain its own wines and production methods while you taste. The value is in connecting the glass with the place where the wine is made.

The tasting is also generous enough to feel like more than a quick sample. The bread helps clear the palate and gives you something to eat as the wines arrive. If you are planning this as your only meal, however, keep your expectations sensible. The listed food is bruschetta, not a full lunch.

Extra wine, spirits, liquors, food, or other additions may be available for an extra fee. Since those items are not part of the standard price, ask about the cost before ordering.

Two olive oils and six pieces of bruschetta

The olive-oil portion is one of the strongest reasons to choose this visit over a basic wine tasting. You try two oils produced 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 pieces of toasted Tuscan bread. Three are seasoned with one oil, and three with the other. This side-by-side format lets you compare the oils without having to rely on a small spoon or a formal tasting setup.

The bread is simple by design. It lets the oils do the talking. One person would have preferred tomatoes on the bruschetta, but tomatoes are not part of the stated menu. If you want crostini with toppings, cheese, or a larger meal, you may need to pay extra, if available.

I like this part because it reflects a basic Tuscan habit: good bread, good oil, and careful tasting. The DOP designation also gives you a chance to ask about protected local production and how it differs from the winery’s other extra virgin oil.

The charm and mess of a real production cellar

You should know what sort of place you are entering. Terre di Perseto presents itself as a small family-run winery where wine is produced on site. That means the production rooms may show active work rather than decorative order.

Around harvest, the cellar can be especially crowded with equipment. Presses, destemmers, tractors, and other tools may be positioned for use. You might see dirt, brush, logs, and machinery rather than a spotless display arranged for photographs.

That reality will appeal to you if you want to understand how a farm winery operates. It may disappoint you if your ideal Tuscan tasting includes manicured grounds, polished equipment, and a grand estate setting at every turn.

The winery’s own explanation of cobwebs is unusual but informative. Barrels used for Vin Santo are traditionally sealed for 10 or 11 years, and the family considers the cobwebs around them part of that working tradition. You do not have to find the look charming, but it helps explain why this place can feel more agricultural than theatrical.

This is the key decision point. Terre di Perseto is best treated as a working farm with wine tourism, not as a stage set built only for tourism.

A family welcome makes the visit personal

The strongest element is the human side. The family hosts the visit, and the tone described is friendly, casual, and unhurried. Benedicta has led relaxed explanations of both modern equipment and older tools. Mattias has been praised for being warm and clear during the tasting.

Niccolò and Daniel Martelli are part of the younger generation carrying on the family operation after their grandfather’s death in 2020. Seeing family members involved in everyday work, including cutting brush and moving logs, gives the visit a sense of continuity that a commercial tasting room cannot easily reproduce.

That does not mean every visit will have the same host or the same conversation. The activity says you may be welcomed by the owner or another family member. Still, the family-run structure is central to what you are paying for.

The small group limit of 14 helps. You have a better chance to ask questions, hear the explanation, and taste at a comfortable pace. Several people have found the staff accommodating when arrivals ran late, but you should not treat that as a guarantee. The meeting time still matters, especially at a rural property.

Is $43.21 a fair price?

At $43.21 per person, the price is reasonable if you value the combination of a production tour, four wines, two olive oils, bread, and a family-led explanation. You are getting more than four small pours in a city shop.

The cost makes less sense if you mainly want elegant grounds or a large meal. The tasting food is limited to toasted bread with olive oil, and the vineyard walk is only an optional short addition. Extra drinks and food cost more.

Value here depends on what you want Tuscany to feel like. I would consider it good value for a compact, hands-on introduction to local wine and oil, particularly for a small group or a couple looking for a quiet stop near Florence. I would look elsewhere if your priority is a grand estate, formal wine education, or a long lunch among the vines.

Who will enjoy Terre di Perseto most?

This experience suits you if you like meeting the people who make what you are tasting. It is also a good fit if your group includes people with different interests, since the visit covers wine, olive oil, farming, machinery, and local family history in one short stop.

Older children and teenagers can take part in the visit, though anyone under the legal drinking age should not drink wine. One family brought a 16-year-old who tasted the olive oil and smelled the wine, which is a sensible way to include a younger family member.

The tour is also suitable for most people, and service animals are allowed. The information does not provide detailed mobility notes, so ask the operator directly if you have specific access needs. The vineyard walk is optional, which may help if you prefer to remain near the tasting room.

You should be comfortable with a little dust and a less polished setting. The winery may be especially active during September harvest, when production is at its busiest. That can make the tour more revealing, but also more chaotic.

Practical tips for a better visit

Plan your route before the day of the tasting. The address is in San Casciano in Val di Pesa, not central Florence, and the property may not be convenient on foot from town. The supplied information does not include a shuttle, so do not assume one is provided.

Allow the full 90 minutes rather than scheduling another activity too tightly. The tasting is described as relaxed, and rushing away would defeat the point of a family visit.

Ask whether the short vineyard walk is possible when you arrive. If the vines are important to you, this is the easiest way to learn what conditions are like that day.

Wear sensible shoes. No special footwear is required by the tour details, but this is a working winery with production areas and possible vineyard walking. Practical clothes make more sense than dressing for a formal restaurant.

If you want a particular host, contact the operator before booking. Benedicta, Mattias, Niccolò, and Daniel are all associated with the experience, but the information does not promise a specific person on a specific date.

Finally, remember that the booking is non-refundable and cannot be changed after purchase. Only book once you are sure about your timing and route.

Should you book this Chianti wine and oil tasting?

Book it if you want a friendly family winery, a compact tour, four local wines, and a proper comparison of two Tuscan olive oils. I especially like the balance between tasting and production, along with the chance to see a real working cellar rather than a decorative one.

Skip it if you want perfect grounds, a full meal, or a polished estate designed for photographs. Terre di Perseto can look untidy, particularly during harvest, and that is part of the bargain.

For the right person, the rough edges are the point. You taste wine and oil made by the people explaining them, then return to Florence with a better idea of the work behind each bottle.

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.

How long does the experience last?

The visit lasts approximately one hour and 30 minutes.

How many wines are included?

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

How many olive oils are included?

You taste two extra virgin olive oils made by Terre di Perseto. The tasting includes Terre di Perseto Extra Virgin Olive Oil and DOP Chianti Classico Extra Virgin Olive Oil.

Is food included?

Yes. Each person receives six pieces of toasted Tuscan bread, with three bruschette seasoned with each of the two olive oils.

Is a vineyard walk included?

A short walk in the vineyards is possible, but it is described as an optional addition rather than a guaranteed part of every visit.