Marc d'Alsace Gewurztraminer 2010 45% - Bio
The aroma, the taste and the delicacy of a fine Alsace marc or grape brandy depend entirely on the quality of the grapes They come all from the Clos St Landelin and are perfectly ripe. After they have been pressed, without first being crushed, the skins are macerated and left to ferment for one or two months.
The marcs are distilled in a spot still in December or January. The distiller's art and experience are essential at this point. The first distillate or head is too bitter and heady and the final run or tail is too rough and cannot be used. Only the center or heart is kept and distilled again to make the marc.
Bottling takes place after several years of aging, after the brandy has acquired a well rounded taste and an expressive bouquet. The marc made from the gewurztraminer grape has an attractive nose of old rose petals or licorice. The delicacy of these grape brandies is surprising.