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.

Round and fruity, this red is full of cherry and currant flavors, with soft tannins and moderate length. Drink now. 3,500 cases made, 200 cases imported.??–BS??Region: Italy / Chianti Select to Add

This red shows depth, featuring cherry, balsamic and earth flavors, backed by muscular tannins. Balanced on the dry side. Drink now through 2015. 3,800 cases made, 1,000 cases imported.??–BS??Region: Italy / Chianti Select to Add

The 2010 Chianti Santa Caterina is an attractive, unoaked red well-suited for drinking over the next 2-3 years. Sweet cherries, licorice, spices and tobacco flesh out on the juicy finish. Best of all, the Santa Caterina is a fabulous value. Anticipated maturity: 2012-2014. Importers: Atlantic Importing, Framingham, MA; tel. (508) 665-4272; Aventine Hill Wines, Stratford, CT; tel. (203) 386-0615; Domace Vino, Saint Paul, MN; tel.(612) 865-3150

Clean, light and racy, with pretty cherry and floral character. Bring on the pizza. Drink now. 3,000 cases made, 1,000 cases imported.??–JS??Region: Italy / Chianti Select to Add