Chianti: Lunch with Wine Tasting at Poggio ai Laghi Winery

Poggio ai Laghi’s appeal is simple: a full Tuscan lunch is built around the wines, not tacked on as an afterthought. In a softly lit room with stone walls, you taste sparkling wine, Chianti, Super Tuscan red, oils, and vinegars alongside cured meats, pecorino, lasagna, and cantuccini with Vin Santo.

I especially like the Donna Ava story, which gives the labels a human touch, and the chance to taste products beyond wine. The truffle oil, chili oil, and onion-flavored vinegar make this more varied than a standard winery flight. The main catch is that the price covers the tasting and meal, not a full estate or vineyard tour, and you must arrange your own transport.

Key points to know

• Five wines are included: two sparkling wines, Chianti Classico, Chianti Riserva, and a Super Tuscan IGT.
• The lunch is substantial: expect Tuscan cured meats, pecorino, bruschetta, toasted bread with olive oil, lasagna, and cantuccini with Vin Santo.
• Oil and vinegar get proper attention: you taste classic extra virgin olive oil, truffle oil, chili oil, Modena balsamic, and onion-flavored vinegar.
• The wine presentation includes art and storytelling: the labels draw on the legend of Donna Ava and her seven handmaids.
• The experience lasts two hours: it is a seated food and tasting session, not a standard vineyard walk.
• Guiding is available in three languages: English, German, and Italian, with wheelchair access noted.

A Chianti lunch built around the table

The best part of this experience is the order of things. You are not handed a few crackers and asked to judge five wines in isolation. Instead, Poggio ai Laghi places wine within a Tuscan meal, showing how salt, fat, cheese, bread, vinegar, and olive oil change what you taste in the glass.

The setting helps. The dining room uses stone walls and soft lighting, giving the meal a polished but traditional feel. This is less rustic farmhouse stop and more refined tasting room with a strong sense of presentation.

That distinction matters. If you want a casual stop where you wander among barrels and vineyards, this may feel too formal. If you want a comfortable meal where a wine expert explains what is in your glass, the arrangement makes good sense.

The session lasts about two hours. That is long enough for the guide to explain the wines and products without turning the meal into an all-day commitment. It also fits neatly into a day exploring Chianti, provided you have your own route and transport.

What happens when you arrive

The experience begins with a welcome from the Poggio ai Laghi team, followed by an introduction to the winery’s story and labels. The guide connects the wines to Donna Ava and her seven handmaids, women whose names and qualities inspire the bottles.

The story gives the tasting a little theatrical flavor, but it also helps you remember the wines. Instead of trying to keep track of a string of technical names, you get a narrative thread running through the meal.

The bottle artwork is part of the appeal. One particularly useful detail is that the labels are designed as more than simple branding. They are linked to the women in the legend, giving the bottles a strong visual identity. If you enjoy buying wine as a souvenir, this makes the selection feel more personal.

Guides have included Davi and Andrea. Davi is noted for detailed explanations of wine, vinegar, and oil, while Andrea has been praised for clear wine instruction and a friendly approach. Your guide may be someone else, but the listed languages are English, German, and Italian.

The sparkling wines open the tasting

The wine lineup begins with two sparkling selections:

• Arella, Spumante Cuvée Extra Dry
• Firmina, Spumante Rosé Extra Dry

These are useful opening wines because they provide a lighter start before the reds arrive. The Extra Dry designation does not mean bone-dry. It usually indicates a touch of sweetness, making these styles approachable with food.

The two bottles also give you a chance to compare a traditional sparkling profile with a rosé version. The rosé adds color and a different fruit character, while the Cuvée provides a straightforward introduction to Poggio ai Laghi’s range.

The exact pour size and serving order are not specified, so do not assume you will receive a large glass of every wine. The important point is that two sparkling wines are included in the tasting, along with three reds.

Chianti, Riserva, and Super Tuscan reds

The red wine portion includes three distinct styles:

• Lucilla, Chianti Classico DOCG
• Oletta, Chianti Riserva DOCG
• Aranda, Super Tuscan IGT

This is where the guide’s explanation becomes most useful. Chianti Classico and Chianti Riserva come from the Chianti Classico appellation and offer a chance to compare a regular expression with a more developed Riserva style.

The Super Tuscan IGT gives the flight a different angle. It is not confined to the same classification rules as Chianti Classico, and the category is known for allowing winemakers more freedom in grape selection and production. You do not need a technical wine background to enjoy the comparison. Just notice how the wines differ in body, aroma, finish, and how they behave with meat and cheese.

The meal gives you the right tools for that comparison. Salami, finocchiona, prosciutto, and pecorino all bring salt and savory flavor. Those foods can make a wine taste softer and rounder, while bread and olive oil give your palate a break between pours.

The Tuscan starter is more than a snack

The first course is a broad Tuscan selection:

• Tuscan salami
• Finocchiona
• Tuscan prosciutto
• Pecorino cheese
• Bruschetta with fresh tomato and basil
• Toasted Tuscan bread with extra virgin olive oil

This is a generous way to begin because it offers several textures and flavors at once. Finocchiona, seasoned with fennel, has a different character from plain salami. Prosciutto brings a softer, saltier note, while pecorino adds firm sheep’s milk cheese with enough flavor to hold up to red wine.

The bruschetta keeps the plate fresh. Tomato and basil cut through the cured meats, and the toasted bread gives you a simple way to taste the oils.

I like this part of the meal because it reflects how wine is actually enjoyed in Italy. You are not treating each glass like a laboratory sample. You are eating, talking, and noticing how the pairing changes from one bite to the next.

Olive oils and balsamic vinegar deserve attention

Many winery lunches treat oil and vinegar as side products. Here, they receive their own tasting. You sample classic extra virgin olive oil, extra virgin olive oil with white truffle, and chili pepper olive oil.

The truffle oil is likely to be the most memorable for many people because its aroma is so distinct. Use it carefully if you buy a bottle for home. A little can change a dish quickly. The chili oil gives you a sharper contrast, while the classic oil offers the cleanest sense of the base product.

The vinegars include Balsamic Vinegar of Modena IGP Selezione Oro and Lacrime Viola, an onion-flavored vinegar described as a Tuscan specialty. These are not just condiments placed on the table. The tasting lets you compare a familiar balsamic style with something less expected.

This part is especially good for food-focused visitors. You may arrive thinking only about Chianti and leave considering what to put on bread, cheese, vegetables, or grilled meat at home. The products are available to purchase, and some visitors have arranged to have bottles shipped home. If you plan to buy, ask about shipping before you order.

Lasagna makes the tasting feel like lunch

The listed first course is lasagna with Tuscan meat ragù. That is a better fit for a wine lunch than a tiny pasta sample. Ragù gives the dish savory depth, while the pasta and cheese create a filling middle course.

The meal menu can vary in presentation, so it is wise to focus on the published core rather than expect a particular extra dish. One account of the experience included veal tenderloin with green beans and roasted potatoes in addition to pasta, but that should not be treated as guaranteed.

The main point is that this is intended as lunch, not merely a tasting board. Plan to arrive ready to eat. You do not need to schedule another major meal immediately afterward.

Cantuccini and Vin Santo close the meal

Dessert is cantuccini served with Vin Santo. These crisp Tuscan biscuits are traditionally made for dipping, and the sweet wine gives them a softer, more fragrant finish.

It is a small but important detail. Vin Santo turns a simple biscuit into a proper Tuscan ending and gives you one last example of how local food and drink work together. After several wines and a full meal, the dessert course is also pleasantly uncomplicated.

If you are not fond of sweet wine, the guide can still explain the tradition, but this pairing may be less appealing than the dry wines earlier in the session. For most people, it provides a clear change of pace.

What the $41 price really covers

At $41 per person, this is strong value if you want food with your tasting. You receive five wines, three olive oils, two vinegars, a substantial Tuscan starter, lasagna, and dessert with Vin Santo. You also have a wine expert explaining the products and the winery’s story.

The value is less obvious if you are only interested in a quick tasting. You are paying for the meal, the range of products, the setting, and the guided presentation. Someone who wants only a glass or two may find the two-hour format more than necessary.

Transport is not included, and neither are pickup or drop-off services. The estate, vineyard, and winery tour are also excluded. That last point is important. Do not book this expecting a walk through the vineyards or a behind-the-scenes production visit.

One account describes being taken around the vineyard, but that appears to have been an additional part of that particular visit, not a guaranteed feature of the two-hour package. Ask when booking if a vineyard visit matters to you.

Who will enjoy this most

I would recommend this experience to:

• Couples who want a relaxed food and wine stop
• Families with adults interested in Tuscan cuisine
• First-time wine tasters who want explanations without a highly technical class
• Food lovers curious about olive oil and vinegar
• Visitors looking for an indoor, seated activity
• German- or Italian-speaking visitors who prefer a guide in those languages

It can also work for families with teenagers, though the format is more adult-focused than a sightseeing stop. One family found the elegant atmosphere slightly awkward for a teenage son, which is a useful warning. The food and story may keep younger visitors involved, but the central attraction is wine.

The experience is wheelchair accessible, which makes the seated format practical for people who need step-free access. Still, confirm your specific needs before arrival, since the available information does not describe every route or restroom detail.

Practical planning for your Chianti day

Allow the full two hours rather than trying to squeeze this between tightly timed stops. The food is part of the schedule, and a rushed tasting would undercut the point.

You need to arrange your own transportation. Pickup and drop-off are not included, so this works best as a planned stop on a driving itinerary or with transport arranged separately. If you are driving, remember that the tasting includes five wines. Designate a driver or use a service that avoids drinking and driving.

The booking terms are flexible. You can cancel up to 24 hours in advance for a full refund, and a reserve-now, pay-later option is available. Starting times depend on availability, so check the schedule before shaping the rest of your day.

The overall rating is 4.9 from 68 ratings, with repeated praise for the hosts, food, setting, and amount of wine and product tasting. The consistent practical message is clear: the welcome is a major part of the experience, and the meal is not skimpy.

Should you book Poggio ai Laghi?

Book it if you want a polished Tuscan lunch with a serious tasting component, especially if oil, vinegar, and food pairings interest you as much as wine. The $41 price works well for the amount included, and the two-hour length keeps the experience manageable.

Skip it if your priority is a traditional winery tour with vineyard walks, cellars, and production facilities. Those are not part of the standard package. Also think twice if nobody in your group drinks wine, since wine remains the center of the meal.

For most visitors with a free half-day in Chianti, I would choose this as a comfortable, food-forward stop. Come hungry, plan your transport, and treat the tasting as lunch rather than a quick sampling. That is when Poggio ai Laghi makes the most sense.

FAQ

How long does the Poggio ai Laghi lunch and tasting last?

The experience lasts two hours.

How much does the experience cost?

The listed price is $41 per person.

Which wines are included?

The tasting includes two sparkling wines and three red wines: Arella Spumante Cuvée Extra Dry, Firmina Spumante Rosé Extra Dry, Lucilla Chianti Classico DOCG, Oletta Chianti Riserva DOCG, and Aranda Super Tuscan IGT.

What food is included?

The meal includes Tuscan salami, finocchiona, prosciutto, pecorino, bruschetta with tomato and basil, toasted Tuscan bread with extra virgin olive oil, lasagna with Tuscan meat ragù, and cantuccini with Vin Santo.

Are olive oil and balsamic vinegar included?

Yes. You taste classic extra virgin olive oil, white truffle olive oil, chili pepper olive oil, Modena balsamic vinegar, and onion-flavored Lacrime Viola vinegar.

Is a vineyard or winery tour included?

No. An estate, vineyard, and winery tour are not included in the standard experience.

Is transportation provided?

No. Pickup and drop-off are not included.

Which languages are available?

The live guide service is available in English, German, and Italian.

Is the experience wheelchair accessible?

Yes, the activity is listed as wheelchair accessible.