Return to Verrazzano photos

The Castle of Verrazzano is situated on top of a splendid hill near Greve in Chianti (between Florence and Siena) in the heart of the Chianti Classico wine area. Typically, it was first an Etruscan settlement, then a Roman one. It became the property of the Verrazzano family in 7C, and has been owned by them continuously since then. Wine has been made on these grounds at least as far back as 1170.

The beautiful house, dominated by the main tower, is surrounded by peaceful gardens, lawns, ponds, and cypress trees. Just down the hill, wild boar are reared naturally in the woods. Wine is not their only product: salted meats and wild boar sausage, honey, preserves, and similar treats are available, and there are even farmhouses on the estate which can be rented as guest cottages. (Maybe later.)

The family member best known to Americans is Giovanni da Verrazzano, who discovered the bay of New York and much of the East Coast of America (1500). The Verrazzano Narrows Bridge has the longest suspension span in the world.

Our tour included the vineyard, grapes hanging to be dried, the barrels (large and small, old and new, depending on the type of grape and anticipated wine), and of course the tasting room and sales counter! The barrel pictured—note the wine and the date—is equipped with the "breathing" device to allow the air to escape during fermentation but prevent entrance of outside air. Some products are pictured: Chianti Classico and Riserva (Reserve), Vino Santo, grappa, brandy, etc.

The final two pictures are from a terra cotta factory in nearby Impruneta, an area known for the quality of its clay. All items in this factory, ranging from tiny vases to huge tree pots at least 4 feet across, are handmade, and most are beautifully decorated. In the picture, the artisan is adding yet another row of clay to this huge pot, which has been in progress for 2 weeks (he must let it dry to some extent before adding a layer). The apprenticeship period is at least 3 years! The clay is then fired for 48 hours in ovens fired by gas. There is still a Roman-style oven, which was fired by wood burned in a chamber below it—after the door had been bricked shut! An interesting feature of Italian terra cotta is that it does not crack when frozen.