TAKE A JOURNEY THROUGH Tuscan winemaking

From exploring vineyards and cellars to sampling Chianti, this tour lets wine-lovers in on the secrets of their drink of choice

Between August and October, the hills of Tuscany glow with a riot of reds and yellows. Harvest season is arguably the best time to head to this wine region, when visitors have the opportunity to get involved in the wine-production process. To learn about the passion that goes into a glass, opt for a tour of the Torre a Cona estate, near Florence, where grapes have been grown for centuries.

Begin by exploring the vineyards — which unfurl across 50 acres — to discover how altitude, topography and soil composition affect the final product, and learn about varieties including Sangiovese, Colorino and Merlot. The tour continues in the estate’s age-old cellars, where the vinification and ageing processes take place in temperaturecontrolled vats, oak barrels and casks.

For many, the highlight of the day will be sampling notable wines. The ruby-red Chianti Colli Fiorentini — recognisable by its fresh, fruity aroma — is a must-try, as is the Badia a Corte, with its elegant, silky flavour. Have a sip of the amber-hued Merlaia Vin Santo, too — a traditional dessert wine with nuances of dried figs, candied fruit and honey. If there’s room for more, tuck in at the estate’s restaurant, or, to fully get immersed in the landscape, stay at the restored guest rooms in its striking 18th-century mansion. Various airlines offer direct flights from the UK to Florence. From the airport, it’s a 40-minute drive to Torre a Cona. The estate has rooms and farmhouses available for guests, plus a restaurant and a pool.