The territory of the Chianti Classico Wine and Olive Oil Trail extends between Florence and Siena, the two cities that clashed over the area for centuries. This territory includes the entire municipalities of Greve, Radda, Castellina and Gaiole in Chianti and part of the municipalities of Castelnuovo Berardenga, Barberino Tavarnelle, San Casciano Val di Pesa and Poggibonsi. It is a hilly area, full of forests and dotted with small villages, castles, parish churches and country homes. With its vineyards, olive groves and gravel roads, the area vaunts unspoilt stretches of rural landscapes.
The Chianti Classico Wine and Olive Oil Trail is centred around the Chiantigiana, the road that crosses through the territory and passes by Greve in Chianti, with its characteristic “market piazza,” Panzano, home to the Parish Church of S. Leolino, Castellina, Fonterutoli and, lastly, Siena.
A large part of the trail is made up of a network of roads that connect to the larger cities to villages and castles, like the one leading to Radda in Chianti, which was previously the administrative centre of the Lega del Chianti, followed by the Castello di Brolio, where Bettino Ricasoli dictated the Chinati “recipe”.
Along the trail, you can go on guided visits at wineries and take part in tastings of wine, olive oil and cold cuts. In the local restaurants, you can taste typical Chianti cuisine.
The main product is Chianti Classico DOCG, which, according to the guidelines, is made from pure Sangiovese grapes or with the addition of other red varietals (Canaiolo, Colorino) and has been sealed with the symbol of the Chianti Classico Wine and Olive Oil Trail, the “Gallo Nero,” since 1924.
Chianti Classico Extra-Virgin Olive Oil DOP is made from cold-pressing the olives produced from Frantoio, Correggiolo, Moraiolo and Leccino trees.
Chianti Classico Vinsanto DOC is made with dried Malvasia and Trebbiano white grapes.
The Chianti Classico is full of food traditions that can be found in the culture of rural cuisine, the nobility of Chianina meat and the immense variety of pork, cinta senese and wild boar cold cuts. Saffron also recently started to be grown in the area again.