Vineyards litter the landscape like autumn leaves, the majority giving chances to walk round or take formal tours of production. Sizes of operation vary like the wines themselves, with some places opening up to huge tour groups, or smaller intimate producers, most offering tastings and direct sales. Check with the info point for guidebooks and directions.

CHIANTI WINE
Once upon a time wine was drunk more often than water as it was less likely to contain the nasties that modern filtration systems have taken care of. That said looking around Italy you would be forgiven for thinking it was still the case. The wines range from light whites or bianco, rosés to rich reds.Vino da Tavolos are more generic tasting wines, made from mixed grapes from all over Italy and you will see containers ranging from regular bottles to tetra-pak boxes to 6 litre plastic bottles, also usually found on tap in restaurants and bars. Still yet to taste a rough one and they won’t break the bank either.

CHIANTI CLASSICO
Perhaps the most famous of Chianti products, this is what it is all about. Chianti Classico is produced solely in the Chianti region, this is defined as the area around Florence, the Chianti hills, the Elsa Valley and Siena by a ministerial decree in 1934. To become a Classico the wine must be produced in a particular technique and is made of a blend of grapes.The mix is then aged for up to 3 years, or longer if it is a Riserva. Most Chianti Classico wines can be drunk fairly young or aged up to 10 years. Tastes and prices vary and it is difficult to find a bad one, as even the cheaper ones can be excellent.

SUPERTUSCANS
One of the surprise outcomes from the early reforms of the Chianti consortium was the rise of the Super Tuscans. After the ruling on Classico production some vintners rebelled against the blending rules and focussed solely on using just red or Sangiovese grapes and imported varieties from France. As a result the wines they produced were not labelled as DOC or DOCG and were dishonourably labelled as vino da tavolo- table wine. However time has justified their existence and they are now accepted as the richer, fuller flavoured cousin of the Classico, characteristically more like a Merlot or Cabernet. These are aged even longer and generally take on a smooth velvety texture. You can expect a large dent in the budget purchasing one of these but well worth it.

OLIVE OIL
It is thought that there is an olive tree in Italy that is 3500 years old. The production and use of it goes back even further. Olive oil has been a panacea for thousands of years to all the populations of the Mediterranean. Most of the countryside that is not covered in grapevines is covered in olive trees. Med folk have the lowest cardiac complications of any population due mainly to the consumption of olive oil which is basically used in everything. Forget the calories, the ultimate way to experience a top quality extra virgin olive oil is simply dribbled over some rustic Tuscan bread and a little sprinkle of salt. Delishimo!

BISTECCA ALLA FIORENTINA
Dario Cecchini, the famous poet butcher of Panzano, held a public funeral and mourners procession outside his butcher shop for the most famous steak back in 1999 after the EU banned the sale of beef on the bone products due to some mad cows making a nusiance of themselves. Dario has made the news again as the steak is back in 2006 and he is rejoicing. Best to be really hungry for this one as it’s huge, and must be partnered with some patata arrosto and a good red. Dario is also worth paying a visit as he performs poetry to his customers and hands round free tastings of his wares.