 Located in Tuscany, Il Bordeaux is a medieval village transformed into a luxury hotel, winery and restaurant by Ferruccio Ferragamo. We finally get our chance to visit this place. Here's what staying in a Tuscan village looks like. It's all in the latest episode of Exotic Wine Travel. So it's our first morning here at Il Bordeaux. We got in late last night. We took a 10 hour train ride from Lecce to Florence and I had to pick up my car and it's Easter weekend here in Italy. So the traffic was terrible. We got in late last night, got a nice meal but we're ready to have some breakfast. The luxurious breakfast is just what we need after a long day of travel. It's a varied spread that includes Italy's famous burrata cheese. Well the skin is really thin and it looks like it's got more fat content than the previous one that we had. After breakfast, we take a stroll through the village, which has a few museums and artisanal shops. We don't have a lot of time to wander though. We have appointments for yoga and a couple's massage in the spa. So we're at the spa, we're all excited for our couple's massage, well I'm excited for a massage. Sherry doesn't like massage so much. Let's see how it is. After the massage, we enjoy the private spa, which works up our appetite. Chef Andrea Campani meets us at Ostero del Bordo and talks about his partnership with El Bordo and the type of cuisine at both restaurants on the property. We started to work together 7 years ago. I had my own restaurant near Bina small village and we started to cook in a little bit different way. We always respect our tradition. We try to give a little bit more authentic and sometimes also ethical cuisine. We use 80-90% of our ingredients come from Tuscany and a lot of vegetables come from our garden. So the vegetables are the most important if you use it in the right moment. You can create a fantastic dish with 2-3 single ingredients. What kind of experience you want your customers to have when they dine at your restaurants? To feel the happiness that we have working here. Try to discover a new phase of Tuscany cuisine. All that talking makes us hungry. We start the meal with a few humble soups. Barley soup like my grandma used to make. And the pasta. And the pasta. The pasta is really perfect. Definitely you know when you have pasta, come on you really don't need to do much. We pair the meal with a few wines from the state including El Bordo's signature wine the Tuscano Rosso. I love this blend of Marlowe, Cabernet, Sauvignon and Cera but today, Cherine finds something even more exciting. The Alessandro de Bordo Sera. The moment you snore, you know it's a damn serious one. Amazingly tight. Hit you, sits tight on the front palate. The tannins are very integrated, really round up, really small, fine grain and it spreads out very elegantly. It's quite resilient now on the palate. I imagine you will gradually become more expressive over time. Right now I think it's only at the beginning stage of being very nice to drink. We are stuffed but we have to make time for tasting at the cellar. After a quick introductory film, we walk through Ferriccio Ferragamo's private art collection. A girl with a glass of wine, he who does not drink or kiss. Next we head out to the vineyards which are organically certified. While El Bordo has French grapes, their focus in the recent years has shifted to San Giovese. We march through the new and old cellars. The modern cellar includes several clay vessels which El Bordo is experimenting with. After the quick tour, we start tasting of San Giovese-based wines and we're quite impressed with the three in front of us. You want to talk about these three? Yeah, so they're all made with 100% San Giovese but you know you've got your bubble style rosé and then you've got your steel rosé and you've got this 100% San Giovese red made in Enfora. I really like this because it shows the purity of the fruit and with really good structure, acidity, tannins, very drinkable for 2017 wine. Yeah, I agree. I think it smells delicate but it's pretty darn big and full actually, right? The rosé actually impressed me because for a lighter style, lighter style, rosé, light color, you still have freshness but you have substantial body which I like a lot. I'd also like the sparkling, El Bordo because well how often do you get a sparkling San Giovese and at the same time, you can see that they are very serious about it. It's 48 months on the lease and the next vintage is going to be 60 months so it's very interesting to get this developed, nuttiness, yeast, breadiness on the wine and also it still retains the fruit with good acidity. After the dry wines, we're given a taste of El Bordo's Vincanto. The smell kind of reminds me of a 20-year Tony pot but could be 30 as well because on the nose you just smell the harmony of an old wine. Kind of like a comforting old bookshelf as well, you know the wood and old paper. Love it. So for something so sweet heating the front palette and mid-pallet, the finish is clean, dry, well not dry dry but very refreshing. We start the next day with a little horseback ride. We're not the most experienced riders in the world so the slow trot to the vineyards is both relaxing and fitting for our skill level. Ready or not, it's time for dinner. Frozen, like granita, you know what I'm saying, granita. Chef Andrea put together a special menu for Easter. We start with a few appetizers, a few wines and some wild boar. Look at that, this is like a tiny piece of meat but it is so much cleaner. We can't resist ordering a bottle of the latest vintage of San Giovesi and Amfora. White, proscien, red, here at El Bordo. The spaghetti with sea urchin and breadcrumbs takes Shireen by surprise. I think the incorporated sea urchin with breadcrumbs, so it gives a texture. It dows the flavor, it dows back the flavor of the sea urchin a little bit. It's just essentially, it's like a simple dish, I mean it's just pasta with sea urchin breadcrumbs. Everybody has great flavors, a lot of texture. I learned something new from this dish, I mean I'm going to make breadcrumbs with sea urchin and breadcrumbs. Let's go. Fried meatball, the ramen inside. The dishes keep coming, before long we're stuffed and it's time for bed. The next morning it's time to eat again, there's a special Easter brunch buffet prepared by the team. We're stuffed again but it's a fantastic cap to our few days at El Bordo. The last few days have almost been too good to be true. We can't wait to make it back to the slice of paradise in Tuscany.