Pomace is either fermented, semi-fermented or unfermented. During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented. Fermented pomace is particularly suitable for the production of pomace brandy, as it is soft and dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification, where the pomace is removed before the fermentation period is completed, and virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and virgin pomace need to be kept in silos until fermentation is complete.
After fermentation is complete the pomace wine is distilled.