Bonacossi family villa above Carmignano, the 1716 Cosimo III appellation. Estate-only metodo classico tasting paired with Carmignano DOCG reds and 10-year Vin Santo.
The list: Capezzana metodo classico from the Carmignano estate, paired with the estate's Chianti, Carmignano DOCG reds and Vin Santo
Tip: Combine the Capezzana Carmignano tasting with the Vin Santo riserva flight; both are estate signatures.
Address: Via Capezzana 100, 59015 Carmignano, Prato, Italy, Tuscany
Compact Oltrarno wine bar opened in 1992. Curated small-producer list, French and Italian cheese plates, the unhurried pace older enoteche were built for.
The list: Around 350 bottles on the shelf and 45 by-the-glass pours, almost all from small terroir-driven producers across Italy and France
Tip: Stand at the marble counter and ask Riccardo or Ciro for an off-list small-producer Sangiovese; the staff have been doing this since 1992.
Opened in 2008 on Via Santo Spirito, exposed brick, four tables, iron stools and burrata-and-pecorino crostini matched to natural-leaning Tuscan reds.
The list: Six reds and six whites by the glass at any one time, roughly 200 bottles on the list with a Tuscan small-producer focus
Tip: Wines by the glass come with a complimentary snack; arrive early to claim one of the four small tables before the room spills into the street.
Wine bar across Piazza Pitti from Palazzo Pitti, focused on small handcrafted Tuscan producers. Dinner runs to 22:30, the bar past 23:00.
The list: Hand-selected small-production Tuscan and Italian bottlings, many available by the glass with cured meats and local cheese
Tip: Aimed squarely at small Tuscan producers; ask the owners for a vertical of a single Brunello or Chianti Classico Riserva.
Wine bar and restaurant on Via delle Oche since 1999, near the Duomo. Local-seasonal Tuscan menu and an at-least-30-percent natural-wine list.
The list: Around 200 labels with a stated minimum 30 percent natural wine selection, curated by a long-tenured Florentine sommelier
Tip: The burrata ravioli in pistachio pesto is one of Florence's most-quoted dishes; pair with a Sangiovese-led IGT from a small producer.
Founded in 1987 by Andrea Conti at the foot of the climb to Piazzale Michelangelo. Crostoni, charcuterie, more than 200 labels with continuous list rotation.
The list: More than 200 labels with strong representation of small producers; signature crostoni and Tuscan charcuterie plates
Tip: Walk up here after the climb to Piazzale Michelangelo; the back terrace has the longest evening service in San Niccolo.
Historic stand-up wine bar near the San Lorenzo market, run by Gianni Migliorini. Daily small-producer pours and cured-meat crostini.
The list: Small-producer Tuscan, natural-leaning, by-the-glass pours rotating with the market traffic
Tip: Standing-only at the marble counter; the tripe-salad crostino is the local order alongside a Sangiovese glass.