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Marc is a brandy produced by the distillation of grape marc.
The grape marc is derived mainly from the vinification of red wine, it is dehydrated by heating, the resulting vapor being condensed. Each constituent of the bagasse has a different boiling point, it being possible to select the condensed matter using only its "heart", that is, the components that concentrate the aromas and the alcohol.
The distillation is doubly distilled in two heaters or by double distillation continuously. These processes make it possible to obtain water efficiency by separating the undesirable substances in order to obtain optimum "hearts" (bubbles).
