page_title: Pomace brandy
section_title: Production
hierarchical_section_title: Pomace brandy / Production
caption_attribution_description: After the barrel staves have been removed from the basket press, what is left is the pomace "cake" (here practically taking the shape of the basket press). The cake is then removed, the barrel replaced and new grapes are added to be pressed.
context_page_description: Pomace brandy is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but "grappa" in Italian. In Spanish it is called orujo. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits. Unlike wine brandy, most pomace brandies are neither aged nor coloured.
context_section_description: Pomace may be either fermented, semi-fermented, or unfermented. During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification; the pomace is removed before  fermentation is complete. Virgin pomace, which is produced during white wine vinification, is not fermented at all.
  The pomace is then fermented to completion and the alcohol is then distilled off to produce the pomace brandy.
caption: White grape pomace being removed from a basket press
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