Marc de Pinot Noir 2008 45% (50 cl) - Bio
The aroma, the taste and the delicacy of a fine Alsace marc or grape brandy depend entirely on the quality of the grapes. 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 pot still in December or January. The distiller's art and experience are essential at this point. The first disillate 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.
The amber color and the light oak nose of marc made from the pinot noir grape are the result of maturing in oak casks.