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.
Address: Via di Santo Spirito 60R, 50125 Firenze, Italy, Tuscany
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.
Inside Montalcino's 14th-century fortress, founded 1980 by Mario Pianigiani and Marzio Giannelli. Five-glass Brunello flights, blind tastings and panoramic ramparts.
The list: Wide-ranging Brunello di Montalcino vertical with around five regular tasting flights and five top-shelf flights, plus cheese, salumi and pasta pairings
Tip: Climb the fortress staircase before the tasting; the panoramic ramparts run around the medieval walls and overlook the Val d'Orcia.
Front-row table service across from the Duomo and Baptistery, a record store upstairs and Italian craft beer and wine pours below. Closed Mondays.
The list: Italian craft beers, regional cured meats and pecorino plates plus a small but well-chosen Tuscan red and white list
Tip: Vinyl shopping while drinking; the front-row view of the Baptistery turns golden after sunset.