The town closest to the vinyard - Castellina - was once a town of considerable strategic importance in the ongoing struggles between the ancient city states of Florence and Siena, which were constantly at odds. Perched on the top of a high ridge, with unobstructed views far to the North and South, the central keep of this once-walled village lay at the centre of the contested lands between the two rivals.

The keep, the piazza which fronts it and, indeed, the entire breath of the village and its worn, cobblestone streets radiates such charm that it is difficult not to fall instantly and irrevocably in love with the place. Despite being an avowed city dweller, it was difficult not to imagine a slower life in Castellina, tending my vines and drinking my profits...

The highlight of each day was, predictably, the mealtimes; eating Tuscan ribollita (bread stew), pasta with wild boar (one of which we were worried about meeting on the walk home), osso buco and stone-oven baked pizzas. We drank wine from places we'd been to, and after the first bottle drank more from places we hadn't...the rest is a little fuzzy...

Wine - The Chianti Classico

And that brings me to the wine. The Chianti region was the first in the world to bring in specific regulations and regional designations for wine, following the success of its early imports to the English. Chianti wines are always designated by the pink label around the neck of the bottle, and the more valued Chianti Classico designation is also designated on the same type of label.

Chianti Classico wines are grown within the original wine growing regions of Tuscany, are concentrated between Florence and Siena on the steep, rocky hills that contribute to its unique flavour. The guidelines to which vintners must adhere are strict if they are to maintain their designation as a Chianti Classico producer, and specify such things as the type of grapes (at least 70% sangiovese), the amount of grapes produced per vine (no more than six kilos) and the length of time that the wine is aged both in the cask and in the bottle.

Chianti Classico wines that are given the further designation of being a Riserva must also be taken from the best grapes, and require an extra year of ageing in the bottle on the vinyard.

Needless to say, we did a fair bit of field research and testing to come by this knowledge!

Field Trips: San Gimignano and Siena