Marc, the solid matter (skins, pips, etc.) that remains after the pressing of grapes, is distilled before the 31st of March, the year after which the grape has been  harvested.  Copper  pot-stills are used for distillation, the alembic usually consists of four parts : the boiler, in which the liquids are distilled;  the head that covers the boiler, the swan’s neck which leads to the condensation to the  condenser. The latter,  has a coiled pipe where the vapours condenses into alcohol.

The eaux de vie that is  produced, must have an alcohol content of less than 72%. The enrichment of marc and the addition of preservatives are forbidden. Gathering  around the pot-still during the distillation process, is always a moment of conviviality in  the villages  of Burgundy.

Marc de Bourgogne must be aged and matured in oak barrels (228 liters) or in large vats (several hectoliters) for at least two years. It only qualifies as  “old” after three years, “very old” after six years and “over-aged” after ten years of ageing. The limited utilization of new barrels makes it possible to preserve a part of the fruity and floral aromas which contributes to the quality of Marc de Bourgogne, which also depends on: the richness of the raw material, the accuracy of the distillation, the control of the blending and the duration of the ageing. One must mention  “Marc égrappé”, grapes from which the stalk has been removed before vinification. This produces a smoother product. This base material, rich in aromas, is then distilled.  (Marc is the result of the distillation of the solid matter (skins, pips, etc.) that remains after the pressing of the grapes).

There are a dozen distillation companies in Burgundy using centuries-old pot-stills passed down from generation to generation. About fifty wine growers that distill and age their own brandy. Most of the professionals (about 150) sell their Marcs to sprit and liquor traders.  From 1991, during the international gastronomic fair in Dijon,  a national competition of the Eaux de Vie and Marc de Bourgogne takes place.  The Marcs are also presented at the General Agricultural Competition in Paris. The current production is 400,000 bottles per year  of which 25% are exported.

The ‘décret d’appellation’  set the unification  of the Marc de Bourgogne’s bottle to 70 cl.

Distillation has been known in France from the thirteenth century. It was applied to the Marc in Burgundy only at the end of the 17th century under the impulse of the Cistercian monks. In 1698, a memorandum given to the Duke of Burgundy, speaking of the distillation of Marcs, states: “A good product is obtained from a thing that was good only to burn.” Napoleon created the famous “privilege”, authorising all owners of vineyards to distil their own production of pure alcohol, with the limitation of 10 liters per year. Since 1959, this privilege  is  no longer transferrable and will therefore  disappear with the death of the holders.

In 1867, the production of Marc de Bourgogne approached 8000 hectoliters. In 1900, some Marcs reached the same price of that of high-valued cognac. In 1913, Picasso painted the famous painting entitled “Marc de Bourgogne, glass, newspaper”. Authors celebrated this nectar: ​​in 1922, “the giants Causeway” of Pierre Benoît ; in 1946: “the man at the coast” by Henri Queffelec.