Pomace brandy

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Grappa, an example of a brandy made from grape pomace.
Marc de Bourgogne (A type of aged pomace brandy from Burgundy, France)

Pomace brandy is a liquor distilled from pomace that is left over from winemaking after the grapes are pressed. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits.


White grape pomace being removed from a basket press.

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, where the pomace is removed before fermentation is complete. Virgin pomace, which is produced during white wine vinification, is not fermented at all.

Both semi-fermented and unfermented pomace must be kept in a silo until fermentation is complete. After fermentation is complete, the pomace is distilled.


Red grape pomace.

Many grapes can be used in the production of pomace brandy. One example is the aromatic Piedmont white grape variety Timorasso.[1]


Examples include the Bosnian / Croatian / Montenegrin / Serbian komovica, Cypriot zivania, French marc, Georgian chacha, German Tresterbrand, Greek tsipouro, Hungarian törköly, Italian grappa, Bulgarian grozdova, Portuguese aguardente, Romanian rachiu de tescovina, Macedonian Rakija, Spanish orujo, Slovenian tropinovec, and Albanian raki (distinct from Turkish raki). Peruvian Pisco & Chilean Pisco


  1. ^ J. Robinson Jancis Robinson's Guide to Wine Grapes pg 185 Oxford University Press 1996 ISBN 0198600984