Lavacchio Vineyard Day Trip

The most meaningful and memorable excursion I experienced during my time studying abroad with the FSU Florence Program was the wine tasting. We ventured to a working vineyard nestled in the rolling hills of Tuscany with breathtaking views, wandered through the vineyards and were introduced to the cutest truffle-hunting dogs and puppies. We were treated with delicious food and, of course, an unforgettable wine tasting. My favorite was the dessert wine called “Vin Santo” which had an amber color and flavors I had never experienced in wine (and perfect to dip biscotti in.) It was a day spent with people who have become some of my closest friends through the program. Thank you, Florence and the FSU Study Abroad Program, for some of the best memories, friendships, and experiences that I will carry with me throughout my entire life-  Sabrina, Summer 2018

The Lavacchio Farm, an old Strozzi estate from the Renaissance, is entirely organic and as of the past few years, also biodynamic. Located just half an hour outside of Florence city center, Lavacchio is in Pontassieve, a small town east of Florence.

The vineyard consists of 270 acres, 52 of which are reserved for their vineyards. Not only known for its mainly sulfite free Chianti wine, it also produces numerous other types, from Chianti-Rufina to Cedro, to Grappa and Vinsanto, not to mention their olive oil and balsamic vinegar,  just as popular as their wines.
Upon arriving at Lavacchio, students will step out into the fresh air, and wander around the estate, before learning about the history of the estate itself, and how it became a family-run business. They will learn menthods used for biodynamic growing, and what seasonal work includes to ensure that the vineyard grows as naturally as possible- from hand picking grapes, to planting beans between the vines to ensure a richer soil. Students will walk through the vineyards overlooking the estate and town below before visiting the next step in the wine making process: next to the vineyards is an area where all the grapes are taken to be crushed and fermented in vats. Students will learn what makes a white, red, vin santo, boxed wine vs a vintage, and all the machinery involved. Afterwards they’ll visit the cellar where they’ll see the process in storing wine, from a new to vintage and the importance of temperature and humidity in this process. During the fall season, students are able to pick olives from the trees, learning the process in correct olive picking.

The educational and fascinating tour is finished with olive oil and balsamic vinegar tasting, before sitting down to a lunch at the farm’s restaurant, overlooking the valleys of vineyards. True to their teaching, all food served is locally sourced or straight from the farm’s garden and farm. Of course, none of this would be complete with the various wines that are paired with each dish, to round off this culinary experience.

Pictures & Video

Pictures: https://www.facebook.com/pg/FSUFlorenceProgram/photos/?tab=album&album_id=1881909792070271&ref=page_internal

Video: https://www.facebook.com/FSUFlorenceProgram/videos/295300261412419/