Field Trip: Faccia Brutto Factory Morey-Coffinet Yields: 30 hl/ha 5

Yields: 30 hl/ha 5

5 grams residual sugar

Arrives September

The grapes are destemmed and macerated for two to three weeks

chill-able red is mostly Cinsault with a touch of Carignan (about 85/15) from schist and clay-limestone sites around Espira-de-l’Agly and Vingrau

Field Trip: Faccia Brutto Factory Morey-Coffinet Yields: 30 hl/ha 5We're leaving the classroom and heading to the Faccia Brutto factory to see how the sausage amaro gets made! This will be a tour and tasting at the Faccia Brutto production facility located at 1236 Atlantic Ave, Brooklyn, NY 11216. Please dress comfortably and warmly to walk around the facility. Ticket purchase will grant you 10% off any featured bottles. All experience levels are welcome (you just need to be 21+)! Please no gum, mints, or strong