Marc de Bourgogne
Marc is the result of the distillation of the solid matter (skins, pips, etc.) that remains after the pressing of the grapes. Jacoulot exclusively uses Pinot Noir grapes, which are systematically ‘‘extra égrappés’‘ i.e. destalked.
This base material, rich in aromas, is then distilled in a pot still over the winter. During this process, known as the « chauffe », the water vapours will extract dozens of the Marc de Bourgogne’s aromatic components. The alcohol collected after distillation, with an alcohol degree of around 52 % , will then spend many long years in their cellars, where it will age in oak barrels and vats of various sizes, ensuring the future complexity of the spirit.
Time will work its spell and the alcohol will gradually evaporate that portion poetically referred to as the «angels’ share». After this long, patient ageing period , which can last for decades, the Marcs are finally blended to the Jacoulot style, before being bottled and shipped around the world.
