The day begins at a family-run winery in Panzano in Chianti. Over a shared espresso, there is time to get to know each other, engage in initial conversations, and enjoy the view over the vineyards. A relaxed start that allows space to truly arrive.

At the beginning, you will get a clear overview of Chianti Classico: its origins, production rules, quality levels, and the interplay of climate, soil, and location. There will be plenty of time for your questions, because it is important to me that you not only learn about Chianti Classico, but truly understand it.

The first tasting is all about conscious tasting and comparison. You will learn how the different quality categories of Chianti Classico differ and how they can be classified in terms of taste. We will discuss the influence of origin, aging, and production methods—and how all of this is reflected in the glass.

Together with Monia, we head down to the winery's cellar. You will learn more about the grape varieties that are processed here, the development of the winery, and the work in the vineyard. From the cellar, we have a direct view of the vineyards. Monia explains what makes each individual vineyard special—and why these differences are later noticeable in the wine. I think it's very important that you get to know the people and ideas behind the wines.

In this example, lunch takes place directly at the winery. Monia works with her own chef for this. Classic Tuscan appetizers are served, followed by freshly prepared pasta with wild boar ragout, and finally a light tiramisu and a glass of sweet wine. Because, in my opinion, food and wine are inseparable.

After lunch, we'll take a quick trip to the village of Panzano in Chianti. We'll have an espresso at the bar, look out over the piazza, and immerse ourselves in village life for a while. I'll show you where to find the famous butcher Dario Cecchini —and tell you why Panzano is a special place in Chianti for many people.

Then we set off for Radda in Chianti. The road leads through a typical hilly landscape, constantly up and down, with many curves. Along the way, we stop repeatedly at beautiful spots—ideal opportunities for photos and sweeping views of Chianti.

Once we arrive in Radda, we visit a second winery located at a significantly higher altitude. Alyson gives us an overview of the estate, how she works, and her responsibility for every single step in the operation. The setting is deliberately different from the morning—smaller, quieter, and very focused.

When tasting the three wines produced by the winery, it becomes clear how strongly altitude and climate influence their style. The winery is located at around 450–500 meters above sea level, with the Monti del Chianti in the background. At this point, I show how the climatic conditions within the Chianti Classico region differ—and why wines from Radda often taste very different from those from lower-lying areas. These differences can be explained and experienced particularly well in small groups.

Finally, we drive back to Panzano. We enjoy a glass of wine together at the Enoteca in the piazza. The excellent wine list offers a careful selection of wines from Chianti Classico and other regions of the world. It is a beautiful setting to explore questions in more depth, exchange impressions, and bring the day to a close together.