Pomace brandy

It is called marc in both English and French, but "grappa" in Italian and "bagaço" in Portuguese.

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.