b'We now embark on three days of wine-tasting insomeofthemostprominentwineriesTuscanyhastooffer.A encased bottles of Chianti Classico we all grew up with in our early visittothemedievaltownofMontalcinosetsthesceneforour days of wine exploration!We hit upon the busiest day of the year at appreciation of the Sangiovese grape. The Biondi Santi winery hasAntinori. A very wet summer had persuaded the vintners to leave the been in the same family for over 300 years. In 1870, Ferruccio Biondigrapes on the vines longer than usual and now some (because of the Santi decided to use only 100% Sangiovese grapes in his wines, andrecent humidity) show signs of mold. Watch out for 2017 releasesthusBrunellowasborn.Thepresentowner,JacopoBiondiSanti,higher prices and less inventory.kindly invited us to taste, among others, his 1975 Riservaa shadeLunch is the treat of all treats. Olive oil and honey are produced under a thousand euros a bottle! here too so we get to taste three different oils for starters and our Thank goodness we take a break from three-course fare. In thecheese course is laced with two flavors of honey. Of course, the whole nearby village of Montisi we relax in an enoteca for a talk by Mauriziolunch was paired with delicious winesChianti Classico, Tignanello, Castelli, Italys leading guru on Tuscan wines, in particular BrunellosBrunello, and Solaia, to name afew!and the Sangiovese grapes. As we taste, we learn just what makes theseLeaving behind the traditional wineries of generations past, wines so special. Not to be outdone by the wine industry, Mauriziosthe three daughters of the Antinori family built the winery of the wife, Antonella Piredda, is a connoisseur of the local cheeses. Afterfuture in Bargino. This state-of-the-art complex greets the visitors plates of antipastimeats and saladswe are treated to a platter ofwith a grand circular steel staircase leading up to a factory of glass eight different cheeses, their qualities and composition explainingwith psychedelic lighting and quirky-colored cushions. Yet do not their attributes. doubt, this Antinori plant houses the biggest of all stainless steel vats:The Chianti region summons us and our day begins in the cellars610 hectar liters, or 8,200 bottles of wine per vat. From all of their of the Antinori family at Badio a Passagiano. Twenty-six generationsestates combined, Antinori bottle more than six million bottles per of the Antinori family have been in the business of creating todays 20year. This complex alone is capable of bottling 5,000 bottles of wine vineyards and over 200 labels. Chianti Classico today is made up ofan hour. We taste again, dessert wines too this time, and we fall asleep 85% Sangiovese grapes, plus a blend of Cabernet and Cabernet Franc,on our drive back to base. thus creating the famed Tignanelloa far cry from the plump, straw-8 9 1011 12 13connect2015 | 60'