Field Trip: Faccia Brutto Factory Morey-Coffinet The grapes are destemmed and

The grapes are destemmed and macerated for two to three weeks

salty soil tones

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

Arrives September

They get pressed very gently and will then ferment spontaneously in old “Fuder” barrels

Field Trip: Faccia Brutto Factory Morey-Coffinet The grapes are destemmed andWe'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