"MARC" POMACE LIQUEUR - 6 YEARS OLD - 42% VOL
PRODUCER: BODEGAS MASCARO SLU
PENEDES - BARCELONA - CATALUNYA - SPAIN

Mascaro tradition has a starting poit in 1946 when Narciso Mascaro -born into the third generation of a family of distillers and negociants- established Mascaro to produce its own cavas, brandies and liqueurs.

In bygone times, the property `Mas Miquel` formed part of the Cistercian Monastery of Sante Creus, and from there comes the ascetic respect for the inherent character of the grapes and the concern, almost religious, for preserving their essence and freshness throughout the making and ageing process.

Mascaro Marc captures all the aromas in the grape skins. It is barrel-aged for 6 years until it reaches its optimum alcohol content and can fully express its aromas and bouquets.
It is suitable to be enjoyed chilled or at room temperature.

ABOUT POMACE

Pomace is the solid remains of olives, grapes, or other fruit after pressing for juice or oil. It is essentially the pulp, peel, seeds and stalks of the fruit after the oil, water, or other liquid has been pressed out.

Grape pomace has traditionally been used to produce grape seed oil, a practice that continues to this day in small amounts, and grappa. Today, pomace is most commonly used as fodder or fertilizer. Perhaps the most ubiquitous pomace by-product is the natural red dye and food coloring agent oenocyanin. However, some companies are also recovering tartrates (cream of tartar) as well as grape polyphenols.

Apple pomace is often used to produce pectin, or can be used to make Ciderkin, a weak cider. While grape pomace is used to produce pomace wine and pomace brandy, such as grappa (in Italy), marc (in France), zivania (in Cyprus), lozovaca or komovica (in Croatia), Raki (in Turkey and Albania), Orujo (in Spain), Tsikoudia (in Crete), Tsipouro in northern Greece or bagaço (in Portugal). There are many other local names and variants. Essentially all wine producing cultures started making some form of pomace brandy once the principles of distillation were understood.

In the Middle Ages, pomace wines with a low alcohol content of 3-4 % alc vol were widely available. These faux-wines were made by rehydrating and refermenting the pomace after pressing. Generally, medieval wines were not fermented to dryness so the pomace contained a small amount of fermentable sugars.