In Europe we like to regulate things and therefore all wine producers must hand over grape skins to a distillery after the grapes have been pressed. Which of course has many advantages. That way you use this waste product as much as you can.
But all grape skins are not destined to become grappa or the French equivalent, marc. There are many other uses for a pressed grape.
Read more on this in Britt’s article on BKWine Magazine: The fate of a grape after the pressing: Grappa, industrial alcohol or manure?
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