Brandy distilled from marc. See marc.
An Italian spirit distilled from pomace. Dry and high in alcohol, it is typically consumed after dinner.
A spirit distilled from grape skins. Dry and high in alcohol, it is typically consumed after dinner.
is Italian brandy made from pomace, which refers to the seeds and skins that remain after wine making.
An Italian brandy distilled from the pulpy mass of skins, pits, stalks left in the wine press after the juice of the grapes have been extracted. Young grappa is fairly fiery, but mellows with age.
Italian digestive made from the pomace of grapes. Can be aromatic and flavored
A strong Italian brandy made from grape skin and seed. Served as an after dinner drink to help digestion.
An Italian brandy distilled from the pulp of grapes used in winemaking.
an Italian brandy made from distilling grape skins that remain after wine production.
(alc. 40%) Italian term for distillate from grape pomace (pips, skins etc.) generally bottled without any wood aging. Has a characteristic dry, straw-like flavour. The French equivalent is called Marc.
Eau-de-Vie (digestive liqueur) produced in Italy
a brandy distilled from the stalks and grape skins that remain after the wine has been pressed. See eau-de-vie.
A distilled spirit, of Italian origin, made from pomace, the residue of skins, seeds and grape pulp left after grapes have been pressed.
Grappa is a fragrant grape-based pomace brandy of between 40% and 60% alcohol by volume (80 to 120 proof), of Italian origin. Literally a word for "grape stalk", grappa is made by distilling pomace, grape residue (primarily the skins, but also stems and seeds) left over from winemaking after pressing. It was originally made to prevent wastage by using leftovers at the end of the wine season.
