But we leave for Badia a Passignano and the cellars of the famed Antinori family, located underneath an abbey which was founded over a thousand years ago by San Giovanni Gualberto and his order, Valbrosiano. Eight monks still live here, but at the moment their quarters are being renovated.
The Antinoria family have been in the winemaking business for 26 generations, since 1385. Today they have 20 vineyards and over 200 labels. The Chianti Classico is made up of 85% Sangiovese grapes and the rest are the more traditional varieties like Cabernet and Cabernet Franc - this was a much different blend for Italian wines. The blend of Tignanello is changed from year to year.
It is the busiest day of the year according to our guide, because the last of the grapes are being harvested today and they are finding mold! We go into the cellars and learn about the barrels made from French and Hungarian oak which house the already crushed Tignanello and Chianti Classico. These wines remain here in the barrels for three years.
We move to the restaurant for a wine-paired lunch, but since olive oil is made here too, for starters we taste three different oils which are technically designed for eating with fish dishes, meats or salads. Nonetheless, since we are now in the Province of Florence, the bread is salted, therefore, delicious, and we taste more than we need.
The courses are served along with outstanding wines, each course beautifully presented and in manageable portions. Our cheese course comes with two different styles of honey (also made on site). Everything is delicious - not enough superlatives to cover this lunch!
We have fifteen minutes respite before we arrive at the newest of the Antonori venues at Bargino - a state of the art complex, designed and built by the present owner's three daughters, Alberia, Allegra and Alessia. The huge outdoor, steel circular staircase built by Marco Casamonti, leads us to an all glass building with funky cushions and chairs.
We take our tour through psychedelically lit corridors to cavernous rooms filled with stainless steel vats, the biggest of which is 610 hectar littes - 8,200 bottles of wine. The mind boggles!
Antinori produce more than six million bottles a year from all of their estates, two million from this Chianti region. We take a peak into their bottling plant which fills five thousand bottles an hour!
We taste two more wines, their Chianti Classico Riserva and then the Muffato della Sala - a dessert wine certainly worth comparison to any of the Sauternes.
And now a long drive back to base, but affording a well-deserved nap to prepare for dinner!
Bottega del Trenta is the chosen Michelin star restaurant of the evening. Helena, the owner, treats us to the most beautifully presented plates of Tuscan treats - for seven rounds, we savor flavors melded together which transport us out of this world! Of course, we have appropriate wines alongside.
A full day for both our minds and stomachs!
For 8 tastings of wine a day I am impressed with your acuity and eloquence in recalling your daily accounts! Watch that ulcer though...
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