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I will attempt herein to explain why. Most grape concentrates are made by boiling grape juice at reduced pressure to eliminate about 75-80% of the water naturally present. In principle, making wine from concentrates is a simple, straightforward matter.
The main substance used in grappa production is pomaces, i.e. skins of grapes pressed during wine production. Pomaces delivered to the distillery can be of three varieties, depending on the degree of their fermentation: pure (from white wines); half-fermented (from rosato); and fully fermented (from red wine).he marc liquor is distilled from grape skins (pomace) left over in the wine press after grape pressing for juice during regular wine-production. Italian producers have elaborated their production techniques, priding themselves on high-quality grappa made from marc exclusively after the first pressing.