🥃 Marc de Provence

Marc de Provence (also Eau-de-vie de marc de Provence) is a protected EU geographical name for a spirit made from the marc of Provence wines. The specification distinguishes white marc, which rests in vats for at least three months, from aged marc, which spends at least 12 months in oak. The strength at sale is from 40% ABV.

The marc is taken only from wines of 11 appellations: «Bandol», «Les Baux-de-Provence», «Bellet», «Cassis», «Côtes de Provence», «Coteaux d'Aix-en-Provence», «Coteaux varois en Provence», «Luberon», «Palette», «Pierrevert» and «Ventoux». Before distillation it has more than 5% potential alcohol. The region is sunny: over 2,300 hours of sun and 600 to 900 mm of rain a year.

Red-wine marc is distilled or stored within 7 days of pressing; white and rosé marc is fermented in silos or vats. Five distillation methods are allowed, from a simple copper still of up to 40 hl to columns. Distillation is finished by 31 March, the distillate may not exceed 72% vol., and the yield is 4.5 to 8.5 litres of pure alcohol per 100 kg of marc.

Aged marc matures in oak of up to 2,000 l. Label mentions: «Blanche» from 3 months, «Vieux» from 3 years, «Très vieux» from 6, «Hors d'âge» from 10. The white has floral notes of acacia and hawthorn and fruity ones of apricot. In France the name was recognised on 23 February 1942, in the EU it has been protected since 12 June 1989 (PGI-FR-02069).

Why this matters to you. The word «Blanche» means unaged marc, not white wine: such a bottle has never seen oak. WHO reminds: there is no safe dose of alcohol.