Field Trip: Faccia Brutto Factory Morey-Coffinet Arrives September

Arrives September

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

Yields: 30 hl/ha 5

The grapes are left to ferment on the skins in truncated cone shaped oak vats

Field Trip: Faccia Brutto Factory Morey-Coffinet Arrives SeptemberWe'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