Within the Antinori universe, in one of the most beguiling villages of the Chianti Classico, stands the Osteria di Passignano: a restaurant of great elegance housed within walls steeped in history, alongside the ancient Badia di Passignano, still inhabited by monks and guardian of the barrel cellar of the wine that bears its name, produced from the vineyards that surround the monastery. The setting is of the very highest order, where history, craftsmanship and extraordinary landscapes are woven together. In the kitchen, chef Matteo Lorenzini maintains a close bond with the territory and its produce, articulating the offering between a solid local tradition and a more contemporary reading, frequently open to seafood – as in the accomplished crab salad with caviar and zest from the estate’s own citrus trees. Considerable attention is paid to seasonality, with vegetables and herbs drawn from the Orto della Badia, while the sumptuous wine list, with over a thousand labels from around the world, pays natural and fitting homage to the great Tuscan reds, beginning with those bearing the host’s own signature.