THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Spend a full day on an organic hilltop estate near San Miniato learning Tuscan kitchen techniques, harvesting seasonal ingredients and tasting estate wines and cold‑pressed olive oil. This hands‑on farm‑to‑table experience includes a 40‑minute train from Florence and small-group cooking on the estate.
Spend a full day on an organic hilltop estate near San Miniato learning Tuscan kitchen techniques, harvesting seasonal ingredients and tasting estate wines and cold‑pressed olive oil. This hands‑on farm‑to‑table experience includes a 40‑minute train from Florence and small-group cooking on the estate.
You arrive at Firenze Santa Maria Novella at first light and the city’s rhythm loosens as the train slides west toward San Miniato. Forty minutes later a narrow road rises to Agriturismo Tenuta Chiudendone: a sunlit hilltop of vines, silver-leaved olives and stone terraces. The air smells of soil and olive oil; the estate’s 20‑meter salted infinity pool glints beyond a low dry‑stone wall.
Verified experiences and guided adventures in the surrounding area.
Operated by Impresa Agricola Pier Delle Vigne · San Miniato, Tuscany
You arrive at Firenze Santa Maria Novella at first light and the city’s rhythm loosens as the train slides west toward San Miniato. Forty minutes later a narrow road rises to Agriturismo Tenuta Chiudendone: a sunlit hilltop of vines, silver-leaved olives and stone terraces. The air smells of soil and olive oil; the estate’s 20‑meter salted infinity pool glints beyond a low dry‑stone wall.
This is working Tuscany—centuries of hill agriculture layered on Pliocene clays and limestone that shape the grape and olive flavors. San Miniato, a medieval town nearby, historically tied its fortunes to hilltop farming and the prized white truffle that still draws hunters each autumn. The farm continues those traditions with organic viticulture, cold‑pressed oil and seasonal kitchen gardens.
The day blends hands‑on food with light farm walking: a gentle 1–3 km loop across terraced vineyards and garden beds, with minimal elevation change but some uneven stone paths. Depending on season you may harvest wild asparagus (spring), olives and oil tasting (late autumn), grapes (harvest season) or join a truffle hunt (autumn). Lunch is a three‑course Tuscan meal you help prepare, paired with three house wines and limoncello.
Practicalities: meet at Firenze SMN for assistance buying the 40‑minute train to San Miniato; small shared groups (max 12) keep the experience social. Moderate fitness and stable footwear recommended. Bring swimwear if you plan to use the pool after lunch and a refillable water bottle. Expect a full 7–8 hour day with relaxed pacing and plenty of tasting stops.
moderate.
7–8 hours.
Suitable for travelers with moderate fitness who can handle 1–3 km of walking on uneven farm paths and some standing during food prep.
Meet at Firenze Santa Maria Novella where staff will assist with purchasing the 40‑minute train to San Miniato; a short transfer or walk from the station takes you to the estate.
The program involves walking on uneven terrain and standing during food prep; infants may use strollers but the experience is best for those able to walk short distances and stand for portions of the day.
Spring often includes wild asparagus and herb harvesting; summer focuses on garden produce; late autumn brings olive picking and oil tasting, and autumn can include organized truffle hunts.
Yes—lunch includes three estate wines, plus limoncello and spirits as part of the tasting; non‑alcoholic options are usually available on request.
The hills around San Miniato have supported olive oil and grape cultivation since medieval times; truffle hunting became a valued local tradition that still shapes seasonal life.
The estate operates organic farming practices and emphasizes low‑input viticulture; visitors are asked to minimize waste, stick to paths and avoid disturbing habitats.
Impresa Agricola Pier Delle Vigne operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You arrive at Firenze Santa Maria Novella at first light and the city’s rhythm loosens as the train slides west toward San Miniato. Forty minutes later a narrow road rises to Agriturismo Tenuta Chiudendone: a sunlit hilltop of vines, silver-leaved olives and stone terraces. The air smells of soil and olive oil; the estate’s 20‑meter salted infinity pool glints beyond a low dry‑stone wall.
You arrive at Firenze Santa Maria Novella at first light and the city’s rhythm loosens as the train slides west toward San Miniato. Forty minutes later a narrow road rises to Agriturismo Tenuta Chiudendone: a sunlit hilltop of vines, silver-leaved olives and stone terraces. The air smells of soil and olive oil; the estate’s 20‑meter salted infinity pool glints beyond a low dry‑stone wall.
This is working Tuscany—centuries of hill agriculture layered on Pliocene clays and limestone that shape the grape and olive flavors. San Miniato, a medieval town nearby, historically tied its fortunes to hilltop farming and the prized white truffle that still draws hunters each autumn. The farm continues those traditions with organic viticulture, cold‑pressed oil and seasonal kitchen gardens.
The day blends hands‑on food with light farm walking: a gentle 1–3 km loop across terraced vineyards and garden beds, with minimal elevation change but some uneven stone paths. Depending on season you may harvest wild asparagus (spring), olives and oil tasting (late autumn), grapes (harvest season) or join a truffle hunt (autumn). Lunch is a three‑course Tuscan meal you help prepare, paired with three house wines and limoncello.
Practicalities: meet at Firenze SMN for assistance buying the 40‑minute train to San Miniato; small shared groups (max 12) keep the experience social. Moderate fitness and stable footwear recommended. Bring swimwear if you plan to use the pool after lunch and a refillable water bottle. Expect a full 7–8 hour day with relaxed pacing and plenty of tasting stops.