GRAPE POMACE BRANDY (TROPINJEVEC)

 GRAPE POMACE BRANDY (TROPINJEVEC)

Distilled spirit made from grape pomace
(Vitis vinifera)

 Production method

Grape pomace brandy is produced from fresh grape pomace remaining after wine pressing. The pomace undergoes controlled fermentation, followed by traditional distillation focused on purity and balance.

Only the heart of the distillate is retained, resulting in a clean, dry spirit that preserves the character of the grapes without excess heaviness or harshness. The process relies on time, experience, and precise separation during distillation.

 Traditional use and cultural context

In Istrian, Mediterranean, and Central European traditions, grape pomace brandy was traditionally consumed in small quantities:

• as an aperitif or digestif,

• as part of household hospitality,

• during social gatherings,

• as a base spirit for herbal and fruit liqueurs,

• as a traditional product of wine-growing regions.

Moderation and responsible consumption were always emphasised.

 Detailed description

Tropinjevec reflects the close connection between winemaking and distillation. By transforming grape pomace into a distilled spirit, households made full use of the harvest while preserving the essence of the grape.

The resulting brandy is neutral, structured, and versatile. Its clarity and stability make it suitable both for direct consumption and as a foundation for traditional liqueurs and herbal preparations.

Each bottle represents restraint, craftsmanship, and respect for raw materials.

 Warnings

• alcoholic beverage

• consume responsibly and in moderation only

• not suitable for children, pregnant or breastfeeding women

• keep out of reach of children

• do not use before driving or operating machinery

 Sources

European distillation traditions
Mediterranean wine and pomace brandy heritage
Traditional household distillation practices