The “Marc” is the general French term both for ‘grape pomace’ and, more widely, for ‘pomace brandy’. The ‘grape pomace’ is in fact the debris from direct winemaking (usually the debris resulting from after pressing the grapes) while the ‘pomace brandy’ is produced by distillation.

Most traditional wine regions around the world make the “MARC” from the pomace, grape skins, and pips left after pressing.

This practice rarely happened for financial reasons or financial gains but rather because peasant wine-growers hated to see anything they have made effort to grow go to waste.

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