Tuscany has a new address for UK travellers looking to bolt a proper break onto a Florence work trip. Chapter Chianti, the second property in Marco Cilia’s Chapter Italia portfolio after Chapter Roma, has opened in the heart of the Chianti hills, a restored 17th-century borgo set among rolling vineyards and more than 3,000 olive and cypress trees.
The 82-room retreat reworks the traditional agriturismo formula with contemporary design and a deliberately social atmosphere, a pitch aimed squarely at travellers who find the classic Tuscan countryside stay a touch too sedate. For SME owners and frequent flyers who blend business with leisure, it offers a base within easy reach of Florence with the energy of a city hotel.
“Following the success of Chapter Roma, we wanted to take the Chapter philosophy beyond the city and show that contemporary design and authentic Italian hospitality can thrive anywhere,” says Cilia. “Tuscany has incredible countryside resorts, but many felt too quiet, too expected. We set out to create a place where you can unwind completely or let your hair down, sometimes both in the same day. Chapter Chianti is about giving guests the freedom to experience Tuscany their way, whether that’s a sunrise yoga session or dancing after sunset.”
Design rooted in the borgo
Interiors are by architect Tristan du Plessis, who has kept the village’s original stone staircases and vaulted ceilings while layering in local stone and marble, handcrafted furniture from neighbouring workshops and custom lighting from DCW Editions and Marset. Hand-drawn artworks by emerging artists appear across the property, from the ceilings of the signature restaurant to a piece concealed beneath the swimming pool.
“The challenge was creating something bold and modern in a region defined by tradition, without losing its soul,” explains Du Plessis. “We wanted the old and new to coexist in dialogue. The result is a space where the passage of time is visible but not frozen, a historic village transformed into something radically current, yet timeless.”
The design-led approach places Chapter Chianti in growing company. Corinthia is developing its own Tuscan resort at Borgo di Perolla, while Auberge recently opened Collegio alla Querce in Florence, signs of sustained investor confidence in the region.
Food, wine and a 500sqm spa
Chef Daniele Auricchio, Neapolitan born with experience in Michelin-starred kitchens worldwide, leads the kitchens. Osso, the signature restaurant named after the Italian word for bone, champions Tuscan meat-centric cooking and locally sourced produce, backed by a 120-bottle wine list weighted towards Tuscan and Chianti labels. The Parasole Pool Bar serves Mediterranean light bites by day, while the Main Bar pairs cocktails with live entertainment. In 2027, Hey Güey, the Mexican restaurant from Chapter Roma, joins the line-up.
Wellness centres on F.A.R.M Social, the brand’s first full spa concept. The 500sqm space includes a Turkish steam bath, sauna, dry hammam, a 130sqm Panatta gym and an outdoor padel court, plus an indoor circuit of five pools inspired by Roman bathhouses and three treatment rooms offering 111 Skin facials. For downtime between meetings, activities range from truffle hunting and cooking classes to hot air balloon flights over the Chianti hills.
Events and what comes next
With indoor and outdoor event spaces and a licence to host wedding ceremonies on site, the property is also positioning itself for corporate gatherings and celebrations. In 2027 it will add The Mansion, a five-bedroom villa with private pool, butler and chef on demand, available for private hire alongside the full facilities of the main hotel.
