Chapter Chianti Opens as Contemporary Take on Tuscan Countryside Retreat

Chapter Chianti opened its doors in Tuscany's Chianti region on July 8, 2026, introducing a contemporary design approach to the traditional agriturismo model. Set within a restored 17th-century borgo spanning over 50 hectares of vineyards, olive groves and landscaped gardens, the property represents the second location in the Chapter Italia portfolio developed by Marco Cilia.

The 82-room retreat positions itself as a departure from quieter countryside resorts, emphasizing social energy and design-forward interiors alongside Tuscan authenticity. Marco Cilia explained the strategy: "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. 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."

Interiors architect Tristan du Plessis designed the property to balance modernism with historical preservation. Original stone staircases and vaulted ceilings remain intact while clean architectural lines, local stone and marble, hand-crafted furniture from neighboring craftspeople, and custom lighting from DCW Editions and Marset provide contemporary elements. Bespoke artworks by emerging artists including Kokekit appear throughout the spaces, with a striking work concealed beneath the swimming pool. Du Plessis noted the conceptual challenge: "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."

Culinary operations center on Osso, the signature restaurant led by Chef Daniele Auricchio, a Neopolitan chef with experience in Michelin-starred kitchens. The restaurant emphasizes Tuscan meat traditions and regionally sourced ingredients. Additional dining includes the Parasole Pool Bar serving Mediterranean-inspired fare, and a Main Bar inspired by downtown New York with live entertainment. A 120-bottle wine list focuses on Tuscan and Chianti labels. Hey Güey, the Mexican restaurant from Chapter Roma, will debut at the property in 2027.

Wellness infrastructure includes F.A.R.M Social (Forever A Relaxed Mood), a 500-square-meter spa concept featuring a Turkish steam bath, sauna, dry hammam, and a 130-square-meter Panatta fitness center. The indoor pool circuit, inspired by ancient Roman bathhouses, contains five pools with warm water, two cold plunges, hydrotherapy, and salt water options. Three treatment rooms offer 111 Skin facials and holistic massages alongside available personal training and yoga sessions. An outdoor padel court complements the wellness offerings.

Experiences range from horseback riding through vineyards, truffle hunting, olive oil harvesting, and hot air balloon excursions to falconry and cooking classes utilizing the property's restored stone oven, once the village's communal oven. Summer activities include romantic picnics and e-bike tours, while colder months feature scent-blending sessions with a master perfumer and chess lessons with local instructors. In 2027, Chapter Chianti will introduce The Mansion, a five-bedroom private villa with its own swimming pool, private butler and chef, and access to main hotel facilities.

The property holds licensing for onsite wedding ceremonies and provides multiple indoor and external event spaces. The outdoor spa swimming pool will also debut in 2027. With the addition of Chapter Chianti, the group signals its intent to extend the contemporary hospitality model beyond urban markets while maintaining operational control through the Chapter Italia framework.