Le Focaie, which means "Flint", derives its name from the rich mineral deposits found in Maremma, Tuscany.
Before the grapes are vinified, they are machine-harvested, de-stemmed, and then gently crushed. The must is then placed in vertical fermenters for about 20 days at a temperature of 82° F. After malolactic fermentation, the wine is placed in 350-liter French oak barrels and aged for twelve months. Following barrel aging, the wine spends an additional three months aging in the bottle.
Deep ruby red with violet undertones. Intense and full; offers pleasant scents of violets, cherries, and wild berries.
Full-bodied with good balance and structure; hints of bright cherry overtones and a soft and persistent finish
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