Marc is the French name for a brandy produced from grape pomace (the leftover skins and stalks after the grapes have been pressed for wine), and also for the juice itself. It is traditionally distilled in all the winegrowing areas of France, where traditionally the peasant growers would hate to see any of their crop go to waste. Unlike grappa, marc can be fermented with the addition of water to the pomace. The main region for producing marc is the Alsace, which has a long tradition of distillation and is also home to a great number of eaux-de-vies. The characterful varietal gewürztraminer is used to produce floral and elegant brandies.