Northern Italy's famous Brandy is produced using pomace, a byproduct of winemaking, similar to the Marcs of France. Historically considered to be an inferior product enjoyed by poorer members of Italian society, producers like Nonino, Bepi Tosolini, Nardini and Romano Levi have elevated Grappa to new heights in recent decades with the finest examples rightly commanding high prices and winning awards the world over.
Rather than making a wine for the intention of distillation, Grappa makes use of the leftover skins, stalks, pulp and seeds after the grapes are pressed. Instead of simply discarding these elements, the best Grappa producers will remove the bitter stalks and stems and distil what remains, the highest quality examples distilled in pot stills. Many grappas are clear and aged in glass, though some do see oak aging, deepening the colour to be more reminiscent of a Cognac. There are no restrictions on which grapes can be used to make Grappa and it's not uncommon to see single varietal Grappas, as this category becomes increasingly niche and desirable.