Filippo Rocchi has been working with consulting enologist Luca D'Attoma since 2003 and has been farming organically for 20 years. The estate was founded in 1960. The informal and well-priced 2016 Chianti Santa Caterina is 90% Sangiovese and 10% Canaiolo from San Casciano Val di Pesa (just a few meters outside the Chianti Classico appellation lines). In fact, the vineyards here share the same alluvial soils with round river stones and ancient marine fossils. The wine is macerated for up to 12 days to maintain its aromatic freshness and acidity. Fresh berry aromas segue to a lean and fresh mouthfeel. Some 48,000 bottles were made.