Tenuta Chianti Classico DOCG, Florence

Sometimes you pull up a country drive and something in your chest just softens. Maybe it is the Tuscan light through olive branches or how everything feels so grown into the land, like it will never leave. That is the feeling I had the very first time I walked through Tenuta Chianti Classico DOCG. It is just about a half hour from Florence so you can pop in for a coffee along the river and still get home to your own vineyards before lunch. People talk about country living but this massive estate is the real thing. You have got the olive groves. You have got forests and wildflowers. You even have stretches of land that honestly just want someone to walk them with a dog at dusk. There is proper production here too. Real Chianti Classico DOCG pouring out of these old stone walls. Sangiovese grapes sunning themselves in the fields. And family management—hands in the soil, not hidden behind big contracts.

The main thing that surprised me is how complete it all feels. The estate is a single piece of land stretching over what feels like endless acres. Out of all this you get about thirty hectares of DOCG vineyards that are actually producing right now. The olive orchards cover a few more hectares and the current owners pull out roughly two thousand litres of olive oil every year. It is not just for show either. The buildings and old farmhouses were once the heart of a farming village. You still get that sense as you walk from one country house to the next. They have all been done up to keep the good bones—thick stone, wide rooms, nothing too slick—but you can tell that real people have been living and working here. The kitchen in the main house feels like somewhere you might actually bake bread, not just admire.

There is history underfoot wherever you go. The first buildings date back centuries—some say to the 1400s. Even the Corsini princely family spent their days out here once. There is a calmness to it that does not quite vanish. The estate changed hands in the eighties and the people who own it now have restored the farmhouses so it all works again. Right now it is running with a kind-hearted, low-key vibe. It turns a fair income just from the basics, really. Wine and olive oil mostly, but also some agritourism. You can tell they care. Only a handful of bottles get their family name on the label but every drop feels honest.

The winemaking cellar is a proper setup. You will find wine tasting rooms, a barrique spot for ageing, big storage spaces and the machinery you would expect when the grapes start coming in—ready for you to step in or bring your own team. The main country house used to be the hunting lodge. Now it is just a good, generous farmhouse with big living rooms and bedrooms spread over two floors. I sat in the living room for a while and looked out across the vineyard. There is this swimming pool out front where you catch the breeze and watch how the countryside falls away toward the hills.

The second farmhouse is attached, also freshly done up, so you can just walk across from the kitchen for a chat or a glass of wine. A quick stroll down a quiet lane gives you another large farmhouse that is set up for agritourism at the moment. That is four more rooms and a proper old-school wine cellar. I can almost see families laughing over dinner or people learning how to make cheese out here.

The whole estate feels ready for someone who wants to keep it real and maybe even take things up a notch. There is space for expanding into organic farming, more wine, even small-batch cheese or teaching people how to grow their own food. The local market is keen on this stuff and the natural richness of the hills is all around you.

I could keep going but honestly you need to smell the pine, hear the birds, feel that slow rhythm yourself. If you are curious about Tenuta Chianti Classico DOCG or just want to walk through and ask a few questions, just let me know. Sometimes you need to see if a place fits before you decide anything. We are here at LuxuryProperty.com to make it as comfortable as it can be.