Project Overview

The production of Marc and Fine de Bourgogne

traditional knowhow

Traditional eau-de-vie from the region with a centuries-old history, Marc de Bourgogne is a spirit with an amber to golden hue and an alcohol content of 40 to 45 degrees. In Burgundy, the world famous wine region, Marc is the result of the distillation of the solid matter (skins, pips, etc.) that remains after the pressing of the Chardonnay grapes (for the white wines) and Gamay or Pinot Noir (for the red wines).

At Jacoulot, we have opted to use marcs exclusively from Pinot Noir grapes, which are systematically « extra égrappés » i.e. made from grapes which have had the « rafle « (the stalk) removed before vinification.

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 our 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.


Like Cognac and Armagnac, the Fine de Bourgogne is an eau de vie produced from the distillation of the “clair de lie”, i.e. the part of the wine that is not bottled. After distillation, our Fine is also aged in oak for long years in our cellars in Romanèche-Thorins.

Marc and Fine de Bourgogne are both Appellations d’Origine Contrôlée.