Lunch with wine, paired with actual food.

This one is a 1 hour 45 minute vineyard table experience near Siena where you taste wines alongside balsamic vinegar of Modena and three olive oils, then sit down to a classic Tuscan meal. I especially like the way the tasting moves from sparkling through Chianti to IGT wines, and then uses oils, vinegar, and bread to make the flavors click. One possible drawback: the afternoon can turn into a sales moment when it’s time to buy bottles, including shipping.

The hosts make or break this kind of tour, and this one has a track record of lively guidance from people like Leda, Valeska, and Somalia. If you want a fun, food-first tasting without getting stuck in a showroom, this is a good fit.

Key things that make The Countess’s Lunch worth your time

• A structured wine lineup that includes spumante, rosé, Chianti Classico, Chianti Riserva, Supertuscan, and Toscana Rosso
• Balsamic Vinegar of Modena PGI plus a red onion balsamic (Lacrime Viola) that changes how you think about vinegar
• Three extra virgin olive oils: classic, white truffle, and chili pepper—served with tasting bites
• A real Tuscan lunch, not a token snack: salumi/cheese, lasagna ragù, roast pork loin (arista), potatoes, and cantuccini with Vin Santo
• Small group size (maximum 15) with English service, so you can ask questions and keep pace
• Buy-time pressure is possible, so go in ready to enjoy the meal first and decide on purchases after

Where you go: a vineyard stop that’s close to Siena, but feels like its own world

The Countess’s Lunch is based at Agricola Poggio ai Laghi in the Monteriggioni area (meeting point: Strada di Sant’Antonio, 56, 53035 Monteriggioni SI, Italy). Even though you’re in the Siena orbit, the setup feels like a working countryside winery where you’re not just sampling indoors—you’re eating among the basics of the landscape: vines, production, and the ingredients they bottle.

This matters because the tasting isn’t meant to be abstract. You’re tasting products the winery makes or processes, and then you’re eating foods built to match what’s in your glass. That’s the difference between a quick pour-and-run stop and a proper food pairing experience.

Also, plan your timing around the fact that this is a good-weather activity. If the day is rainy or storms roll in, you may be offered another date or a refund. If you’re building a day trip around Siena and San Gimignano, keep this one flexible.

The wine lineup: spumante to Chianti Classico to Supertuscan IGT

The tasting selection is built like a guided comparison. You’re not just drinking randomly—you’re moving through styles so you can notice how the food pairing changes as the wine changes.

Here’s what’s included in the wine portion:

• Arella: Spumante Cuvée Extra Dry Oletta
• Firmina: Spumante Rosé Extra Dry
• Oletta: Chianti Riserva DOCG
• Lucilla: Chianti Classico DOCG
• Aranda: Supertuscan IGT
• Donna Ava: Toscana Rosso IGT
• Nina: Chianti Classico Riserva DOCG
• Arania: IGT Bianco Toscana

A few practical reasons this lineup works so well:

• You start with sparkling (and rosé), which keeps the palate awake for the heavier salumi and cheese to come.
• Then you hit multiple Chianti styles (Classico, Classico Riserva, plus Riserva from the broader Chianti line). That’s useful if you’re trying to understand what people mean when they say the same region can taste different depending on the label.
• You finish with IGT wines (Supertuscan and bianco Toscana), which makes it easier to compare how the “rules” differ from DOCG expectations.

What I like about this structure is that it supports real choice later. If you end up buying bottles, you’ll have a reference point for what you actually enjoyed—not just what you thought you’d like.

Balsamic and olive oil: the pairings that make the lunch feel intentional

This is where the experience turns from typical wine tasting into something more memorable. You get:

• Balsamic Vinegar of Modena PGI – Gold Selection
• Lacrime Viola: Red Onion Balsamic Vinegar (Tuscan Excellence)

And three olive oils:

• Classic Extra Virgin Olive Oil
• White Truffle Olive Oil
• Chili Pepper Olive Oil

The big value here is contrast. Classic olive oil is your baseline. White truffle oil pushes the aroma into something more perfumed, while chili pepper oil gives you heat and bite. Add balsamic into the mix, and suddenly your palate gets trained to notice sweetness, acidity, and savory notes—so the food doesn’t taste random.

For a practical tasting order, I’d treat this like a palate calibration:

1) Start with the classic olive oil on bread.

2) Move to white truffle oil when you want aroma.

3) Try chili pepper oil when you want punch.

4) Then sample the balsamic options and pay attention to how they affect the next sip of wine.

One review-famous moment from similar afternoons: people often end up surprised by how good the vinegar tastes—so don’t be afraid to try it in small tastes and adjust. This is also why the bread-and-oil setup matters. You’re not just drinking; you’re learning how the ingredients behave together.

The lunch menu: salumi and ragù you’ll actually remember

This meal is designed to be a pairing platform. The lunch menu includes:

Appetizers

• Tuscan salami, finocchiona
• Tuscan cured ham
• Pecorino cheese
• Bruschetta with fresh tomato and basil
• Toasted bread crisp with Extra Virgin Olive Oil

First course

• Lasagna with traditional Tuscan meat ragù

Main course

• Roast pork loin (arista) with oven-baked potatoes

Dessert

• Cantuccini and Vin Santo

A few reasons this menu is a smart choice for a tasting:

• You get a sequence from salty and savory (salumi, pecorino) into comforting carbs (lasagna), then onto a roast pork main. That progression helps you match wine structure to food weight.
• The pork loin with oven-baked potatoes is the kind of classic Tuscan plate that rewards the Chianti portion of the tasting. It also gives you a reason to go back to the bottle you liked, since the dinner isn’t bland.
• Ending with cantuccini and Vin Santo is a great palate closer. It’s not only dessert—it’s also a flavors-and-acidity finish for your last wine tastes.

If you’re the type who worries about “wine tour food” being disappointing, this is the part that should put your mind at ease. The food here is clearly built to do the job.

How the 1 hour 45 minutes typically feels on the ground

This experience runs about 1 hour 45 minutes. With a maximum group size of 15, it doesn’t drag, and it doesn’t feel like you’re waiting your turn the whole time.

Here’s the pacing I’d expect:

• You arrive at Agricola Poggio ai Laghi and get settled with the tasting portion.
• You sample the wines and then layer in balsamic vinegar and olive oils, with food bites helping you connect what you taste to what you’re eating.
• Then lunch arrives in a clear sequence: appetizer plate, lasagna ragù, roast pork loin with potatoes, and dessert with Vin Santo and cantuccini.

Because you’re in English, you should get more than name-only pours. In the best moments, hosts like Leda, Valeska, and Somalia help you understand what you’re tasting and why it pairs well. That makes it easier to ask good questions, like what style differs between Chianti Classico DOCG and Chianti Riserva DOCG, or how the oils shift a simple bite of bread.

Quick tip: if you’re traveling with a packed itinerary in Siena, do yourself a favor and eat a light breakfast. By the time the pork arrives, you’ll want your appetite ready.

Price and value: what $84.29 is buying you

At $84.29 per person, you’re paying for more than a tasting flight. You’re getting:

• Multiple wines across different styles
• Balsamic vinegar selections
• Three olive oils
• A full Tuscan lunch (including main and dessert)

That’s the core value math. If you tried to recreate it on your own, you’d likely spend separately on a tasting, then separately on a lunch where the food isn’t necessarily paired for wine comparison. Here, the pairing is the point.

That said, there’s a vibe consideration. A few experiences like this can feel like the wine counter is the finale, not the tasting. If you don’t want to buy bottles, it helps to go in with a decision strategy: enjoy the tasting and lunch, then decide calmly afterward—or skip shopping entirely.

Buying wine and shipping it home: ask first, not after

Some people love taking bottles home. And this is one place where you can. But I’d treat bottle buying and shipping like a separate transaction, not an afterthought.

Here are the questions I’d ask before paying:

• What exactly is included in the order you’re placing (bottle names and quantities)?
• How does shipping work for your destination country?
• If there are any minimums or special rules, confirm them in plain terms before you commit.
• What happens if something is wrong—do you get a resolution process and timeline?

One person experienced confusion around shipments and felt unsupported afterward. That’s the kind of scenario that makes your best protection a paper trail and clear confirmation. Bring it back to basics: keep your order details written down and double-check labels when you’re packing up.

If you just want to drink at the table and skip the whole shipping question, you can still have a great afternoon. The lunch itself is the main event.

Who this is best for (and who should sit it out)

This works especially well if:

• you like Tuscany wine but want more structure than a random tasting
• you’re interested in olive oil and balsamic vinegar as flavors, not just souvenirs
• you enjoy a food-focused experience where the menu matches the pours
• you want an English-led stop in a group that stays under 15 people

It may not be ideal if:

• you dislike purchase pressure and want a strictly no-shopping vibe
• you don’t eat hearty Italian food (lasagna and arista are part of the deal)
• you’re on an ultra-tight schedule with zero buffer for a 1 hour 45 minute meal

Should you book The Countess’s Lunch in Siena?

If you want a wine and food experience that feels like a real Tuscan lunch—not a snack with tasting glasses—this is an easy yes. The combination of Chianti across multiple labels plus the olive oil and balsamic pairings is what makes it different from the usual “taste five wines, leave” model.

I’d book with confidence if you’re open to buying bottles only if you truly love them. Enjoy the tasting, let the lunch do its job, and then make your purchase decisions with a calm head. For me, that’s the sweet spot: you walk away full, informed, and not stressed.

FAQ

How long is The Countess’s Lunch?

It lasts about 1 hour 45 minutes.

What does the price include?

The experience includes a wine tasting paired with signature cuisine, featuring selected wines plus balsamic vinegar of Modena and olive oils, followed by a Tuscan lunch (appetizers, lasagna with ragù, roast pork loin with potatoes, and dessert with cantuccini and Vin Santo).

Is it offered in English?

Yes. The experience is offered in English.

What’s the group size?

The tour/activity has a maximum of 15 travelers.

Does this experience depend on weather?

Yes. It requires good weather, and if it’s canceled due to poor weather you’ll be offered a different date or a full refund.

What is the cancellation window for a refund?

You can cancel for a full refund up to 24 hours in advance of the experience start time. If you cancel less than 24 hours before, the amount paid is not refunded.