The Chianti Hills Hold More Than You Think
You find yourself in a land so rich with nature, art, and culture that it can feel almost overwhelming. The Chianti territory is a living Renaissance — hills that have been shaped by human hands for seven centuries, vineyards that still follow ancient rhythms, hilltop towns that have changed very little since Dante walked through them.At Podere 1384, we offer two ways to inhabit this world. The first is to do absolutely nothing — to sit on the terrace, watch the light change across the vines, and let the land do the work. The second is to go deeper: to learn, taste, ride, walk, and understand why this particular corner of the world has inspired artists, pilgrims, and travellers for generations. Both are the right choice. Both will stay with you.
CURATED EXPERIENCES
Farming Lessons
Spend a morning in the Podere’s cultivated terraces with our agricultural team. Learn the principles of biodynamic farming — why we chose native varieties, how we read the health of the soil, what it means to grow food without compromise. You will leave with soil on your hands and a deeper understanding of where food actually comes from.
- Duration: 2–3 hours
- Bookable in advance
- Included in select packages
Cooking Lessons
Enter the kitchen with Chef David Targetti and his team and learn the techniques that define Tuscan cuisine — not the tourist version, but the real one. Pasta-making by hand. The correct use of olive oil. How to build a sauce from garden vegetables. How to make simple ingredients taste extraordinary. You will cook, you will eat, and you will not forget either experience.
- Duration: 3 hours
- Available for individuals, couples, and small groups
- Bookable in advance
Chef for a Day
As co-founder of the Podere, Tatiana oversees the restaurant’s identity — ensuring that every dish, every menu, every service carries the warmth and precision that has been her family’s signature for two generations.
- Duration: Full morning into early afternoon
- Maximum 2 guests per session
- Must be booked in advance
Picnics & Lunches in the Vineyard
There is no more Tuscan experience than eating among vines. Our team prepares a picnic basket filled with estate produce — cured meats, cheeses, fresh bread, olive oil, fruit, and a bottle of our Chianti Classico — and sets it up in a chosen spot among the rows. Private, unhurried, unforgettable. Vineyard dinners at sunset are also available for a more formal experience.
- Available daily
- Book 24 hours in advance
- Sunset dinners bookable for 2 or more guests
Chianti Winery Tour
The Chianti Classico territory is one of the world’s great wine regions — and it is right outside our door. We will guide you through the hills to visit two or three of our neighbouring wineries: family estates, historic cellars, and passionate producers whose wines tell the story of this land better than any book could. Tastings included. A vehicle is provided; no driving required.
- Duration: 3–4 hours
- Departures: morning or late afternoon
- Private tour for guests of the Podere
Cultural Route — Le Vie del Chianti
Tailored tours to Tuscany’s most fascinating landmarks. Siena’s Piazza del Campo and Duomo. The medieval towers of San Gimignano. The Abbey of Sant’Antimo. The Etruscan necropolis of Murlo. We design each itinerary around your interests — art history, medieval architecture, Etruscan heritage, Renaissance painting — and accompany you or arrange private guides.
- Half-day and full-day options
- Personalised to interests
- Private vehicle available
Chianti Winery Tour
The Chianti Classico territory is one of the world’s great wine regions — and it is right outside our door. We will guide you through the hills to visit two or three of our neighbouring wineries: family estates, historic cellars, and passionate producers whose wines tell the story of this land better than any book could. Tastings included. A vehicle is provided; no driving required.
- Duration: 2–5 hours depending on route
- Bikes provided
- Guide optional
Trekking & Walking
The estate and its surroundings are threaded with paths — through woodland, along ridgelines, past ancient pievi and abandoned farmhouses. We provide detailed walking maps and suggested routes for all levels, from a gentle morning walk through the estate vineyard to a half-day hike through the Pesa river valley. No guide required, though one can be arranged.
- Self-guided or guided
- Maps provided at reception
- Routes from 45 minutes to full day
THE FARM — AGRICULTURE & SUSTAINABILITY
Born Sustainable
Podere 1384 was not built with sustainability as an afterthought or a marketing strategy. It was built from the ground up around the principles of energy independence, ecological responsibility, and a refusal to take from the land more than we give back. A next-generation photovoltaic system provides 50% of the estate’s energy requirement — the maximum permitted under current Italian regulations — and we are actively pursuing full energy independence. The goal is not just to reduce our carbon footprint, but to eliminate it entirely.
The Vegetable Garden — Horto
The Horto is the heart of the Podere, and the name of our restaurant is no coincidence. The vegetable garden supplies the kitchen with produce that changes weekly — sometimes daily. Zucchini, tomatoes, aubergine, peppers, herbs, edible flowers, and salad greens in the warm months. Root vegetables, brassicas, and winter squash when the cold arrives.
Every vegetable grown in the Horto is cultivated without synthetic pesticides or fertilisers. The soil is nurtured through composting, crop rotation, and companion planting. The result is produce with a flavour intensity that is simply not available anywhere else.
Olive Oil
Three varieties — Pendolino, Moraiolo, and Frantoio — are pressed cold at the estate’s mill each autumn, producing a Tuscan extra virgin olive oil of exceptional quality. Peppery, grassy, and deeply fragrant, it is available to guests during their stay and for purchase directly from the estate.
What’s Coming
In the coming season, we are launching a wheat supply chain for the on-site production of flours, fresh pasta, and dried pasta. Every component of our table will eventually come from within these fifty hectares. We are not finished building this dream — we are still in the middle of it.
