Making a Second Wine from Leftover Pomace

What Is Pomace?

After grapes are crushed and pressed, the solid material left behind is called pomace (also known as marc in French, vinaccia in Italian, and orujo in Spanish). Pomace consists of grape skins, seeds, pulp fragments, and -- if whole-cluster pressing was used -- stems. For red wines, the pomace is what remains after fermentation and pressing. For whites, it is the byproduct of pressing fresh, unfermented grapes.

Most home winemakers treat pomace as waste, tossing it into the compost pile or the trash. But pomace still contains residual sugars, acids, tannins, color compounds, aromatic molecules, and flavor that can be extracted with water to produce a second wine. This practice is ancient, practical, and increasingly fashionable, and it allows you to extract maximum value from every grape you purchase.

The resulting beverage goes by several names depending on the culture and method. The most common are piquette (French), acqua pazza or mezzo vino (Italian), and Haustrunk (German/Austrian). While second wines lack the concentration and depth of first-press wines, the best examples are refreshing, low-alcohol, easy-drinking beverages with genuine charm and utility.

The History of Piquette

Ancient Rome

The Romans called their second wine lora and it was a staple beverage for laborers, soldiers, and enslaved people. Cato the Elder, writing in the second century BCE, described the process in his agricultural manual De Agri Cultura: water was added to the pressed pomace, the mixture was allowed to ferment, and the resulting beverage was distributed to field workers. Lora was not considered fine wine -- it was a practical, everyday drink that provided hydration, calories, and mild intoxication at minimal cost.

The Roman approach was straightforward. Pomace from the wine press was placed in large clay vessels (dolia), water was added, and the mixture was stirred, allowed to macerate, then pressed again. The resulting liquid fermented naturally from the residual yeast on the grape skins. Some Roman producers added honey or boiled grape must (defrutum) to increase the sugar content and alcohol level.

Medieval and Early Modern Europe

Throughout the medieval period and into the early modern era, piquette remained the everyday drink of farmers, vineyard workers, and rural communities across Europe. In France, it was called piquette (from piquer, meaning to prick or sting, referring to its sharp, slightly acidic character). In Italy, acqua pazza ("crazy water") described the light, effervescent beverage that farmers made from their press leftovers.

The practice was so widespread that many European languages have specific words for it. German-speaking regions called it Haustrunk (house drink), and Austrian and German grape growers traditionally had the right to produce a certain quantity of Haustrunk for personal consumption, exempt from wine taxes.

Decline and Revival

The 20th century saw piquette nearly disappear as commercial wine became affordable and health regulations discouraged its production. In the European Union, piquette cannot legally be sold as wine -- it occupies a regulatory gray area. However, the early 21st century has brought a remarkable revival, driven by the natural wine movement, the zero-waste ethos, and a general interest in historical winemaking practices.

Small producers in France, Italy, and the United States now produce piquette commercially, often marketed as a low-alcohol, sustainable, sessionable alternative to wine. It has found enthusiastic audiences among sommeliers and wine enthusiasts who appreciate both its historical significance and its refreshing character.

Modern Second Wine Techniques

Modern piquette production has evolved beyond the simple water-on-pomace method of the Romans. Contemporary winemakers apply thoughtful technique to produce second wines of genuine quality.

The Basic Principle

The core concept is simple: add water to pomace to extract the residual sugars, acids, tannins, and flavor compounds that remain in the skins and seeds after pressing. The sugary water is then fermented to produce a light, low-alcohol beverage. The quality of the result depends on the quality of the pomace, the water-to-pomace ratio, and the care taken during fermentation.

Red vs White Pomace

Red wine pomace has already undergone fermentation, so most of its fermentable sugar has been consumed by yeast. However, the skins and seeds still contain extractable tannins, color compounds, and flavor molecules. Red pomace also retains a population of active yeast cells that can ferment any added sugar. Second wines from red pomace tend to be light in color (pale red to rose), tannic, and slightly astringent without sugar additions.

White wine pomace is more valuable for second-wine production because it has been pressed before fermentation. The skins still contain significant residual sugar (often 10-18 Brix of extractable sugar), along with acids and aromatics. White pomace also contains fresh, viable yeast cells (wild or inoculated) that can drive fermentation. Second wines from white pomace are often more aromatic and fruit-forward than those from red pomace.

When to Make Your Second Wine

Timing matters. Begin the second wine within 12 to 24 hours of pressing the primary wine. The longer pomace sits exposed to air, the more it oxidizes and the greater the risk of acetic acid bacteria converting residual sugars and alcohol to vinegar. Fresh pomace, still warm from fermentation (for reds) or just-pressed (for whites), contains active yeast and a wealth of extractable compounds.

Water-to-Pomace Ratios

The ratio of water to pomace determines the concentration and character of the second wine. More water produces a lighter, more dilute beverage. Less water produces a richer, more wine-like result.

Conservative Ratio (For Maximum Quality)

1:1 water to pomace by volume. Add one gallon of water for every gallon of pomace. This produces the most concentrated second wine with the best color, flavor, and structure. The resulting must may reach 6 to 10 Brix (for red pomace without sugar addition) or 10 to 16 Brix (for white pomace), depending on how thoroughly the first pressing extracted the original juice.

Standard Ratio (Balanced Approach)

1.5:1 water to pomace by volume. This is the most common ratio and produces a balanced second wine with moderate flavor intensity. It extracts the majority of available compounds without excessive dilution.

Extended Ratio (Maximum Volume)

2:1 water to pomace by volume. This produces the maximum volume of second wine but at the cost of dilution. The resulting beverage will be lighter in color, thinner in body, and lower in alcohol. This ratio is best for piquette intended as a casual, thirst-quenching drink rather than a serious wine.

Water Quality

Use clean, unchlorinated water. Chlorinated tap water can produce off-flavors and inhibit yeast activity. If your tap water is chlorinated, let it stand uncovered for 24 hours to allow the chlorine to dissipate, or use a carbon filter. Spring water or filtered water is ideal.

Water Temperature

Add warm water (30-35 degrees Celsius or 86-95 degrees Fahrenheit) to the pomace. Warm water extracts more effectively than cold water and helps reactivate any dormant yeast in the pomace. Do not use hot water above 50 degrees Celsius (122 degrees Fahrenheit), as this can extract harsh, bitter compounds from the seeds and kill yeast.

Sugar Additions

Red pomace that has already been fermented may contain very little residual sugar, and the water addition dilutes what remains further. Without sugar additions, the second wine may ferment to only 2 to 4% alcohol, producing a thin, sharp beverage. Sugar additions address this.

To Add or Not to Add

The decision depends on your target style:

• Traditional piquette (no sugar added): Low alcohol (3-5%), sharp, refreshing, highly sessionable. This is the historical style and has a devoted following. It tastes more like a sparkling tisane than a wine, with grape character layered over a tart, light base.
• Enhanced piquette (moderate sugar addition): 6 to 9% alcohol. More wine-like in body and character. Sugar additions round out the flavor and give the yeast more to work with, producing a broader range of fermentation-derived aromatics.
• Second wine (substantial sugar addition): 10 to 12% alcohol. Approaches the character of a light table wine. Requires significant sugar addition and careful winemaking to avoid a thin, watery character.

Sugar Options

• White table sugar (sucrose): The most common and practical option. Clean, neutral, and inexpensive. Add 1 to 2 pounds per gallon of must to raise the Brix by 5 to 10 points.
• Honey: Adds flavor complexity alongside fermentable sugar. The result is a grape-honey hybrid -- not quite wine, not quite mead, but often delicious. Use 1 to 2 pounds per gallon.
• Grape juice concentrate: The most wine-appropriate sugar source. Adds both sugar and grape character. Use frozen grape juice concentrate, thawed and blended into the pomace-water mixture.
• Brown sugar or turbinado: Adds a slight caramel or molasses note that can complement red pomace second wines.

Calculating Additions

Measure the Brix of your pomace-water mixture before adding sugar. For each degree Brix you want to add, mix in approximately 1.5 ounces of sugar per gallon of must. Dissolve the sugar in a portion of warm water before adding it to the must to ensure even distribution.

Fermentation of Diluted Must

Natural Fermentation

If you are working with fresh pomace that still contains active yeast, fermentation may begin spontaneously within 24 to 48 hours of adding water. This is the traditional approach and works well for piquette-style beverages. The wild yeast population on the pomace -- and any cultured yeast remaining from the primary fermentation -- will consume the available sugar.

Inoculated Fermentation

For more predictable results, inoculate with a fresh yeast culture. A neutral, vigorous strain like Lalvin EC-1118 or Red Star Premier Blanc handles the low-nutrient, dilute environment of a second wine effectively. Rehydrate the yeast according to the manufacturer's instructions and pitch at the standard rate (1 gram per gallon).

Maceration Time

Allow the water-pomace mixture to macerate with periodic stirring for 2 to 5 days. During this time, the water extracts color, tannin, flavor, and sugar from the skins and seeds. Stir or punch down 2 to 3 times daily to maximize extraction. Taste daily -- when the extraction has reached your desired level, press the mixture and transfer the liquid to a fermentation vessel.

Pressing the Second Must

Press the macerated pomace using the same equipment you used for the primary wine. The pomace will be softer and more depleted than fresh grapes, yielding juice more easily. Press gently -- aggressive pressing extracts harsh seed tannins and bitter compounds that are more prominent in the dilute second-wine context.

Fermentation Management

Ferment the second wine at cool temperatures (15-20 degrees Celsius or 59-68 degrees Fahrenheit) to preserve whatever aromatic compounds are present. The dilute must ferments quickly -- often completing in 5 to 10 days. Monitor with a hydrometer and rack off the lees promptly once fermentation is complete.

Nutrient Considerations

Second wines often lack adequate yeast-assimilable nitrogen (YAN) because the primary fermentation consumed most of the available nutrients. Add Fermaid-O or DAP at inoculation to prevent sluggish fermentation and the production of hydrogen sulfide or other off-aromas. A dose of 0.5 to 1 gram per gallon of Fermaid-O is usually sufficient.

Expected Characteristics

Set your expectations appropriately. A second wine is not a first wine, and judging it by the same standards leads to disappointment.

Color

Second wines from red pomace are typically pale ruby to rose in color -- think light Beaujolais or dark rose rather than deep Cabernet. The primary wine extracted most of the anthocyanins during fermentation. What remains is still enough for attractive color but not the deep intensity of a first wine.

White pomace second wines are pale straw to light gold, often with slightly more color than the primary white wine because the extended water maceration extracts additional phenolics.

Aroma and Flavor

Expect lighter, more delicate fruit character than the primary wine. Red pomace piquette shows dried cherry, cranberry, and herbal notes. White pomace versions show apple, pear, and sometimes floral aromatics. Both styles tend to have a pleasant earthiness and tannic grip from the seed and skin extraction.

The most successful second wines have a character that is entirely their own -- not a pale imitation of the primary wine but a distinct beverage with its own identity. The best piquettes are valued for their freshness, lightness, and refreshing quality rather than for depth or concentration.

Body and Alcohol

Second wines are typically light-bodied with low to moderate alcohol (3-9% for piquette, 9-12% for sugar-supplemented second wines). This lightness is a feature, not a flaw. Piquette excels as a warm-weather drink, a picnic wine, or a session beverage that can be enjoyed in larger quantities without the heaviness of a full-strength wine.

Carbonation

Many piquettes develop a natural light effervescence from residual fermentation or from bottling slightly before fermentation is fully complete. This gentle sparkle enhances the refreshing character and is considered a hallmark of traditional piquette. If you want more pronounced carbonation, bottle the piquette with a small amount of residual sugar (1-2 Brix) and cap with crown caps on beer bottles. The residual fermentation in bottle will produce a lightly sparkling wine.

Flavor Optimization

Acid Adjustment

Second wines often lack the natural acidity balance of first wines because the water dilution reduces the acid concentration. Taste the must before fermentation and add tartaric acid if the pH is above 3.6 (for reds) or 3.4 (for whites). Aim for a TA of 6 to 8 g/L. Adequate acidity is critical for a refreshing, balanced second wine.

Tannin Management

Extended maceration on pomace extracts seed tannins that can make second wines taste harsh and bitter, especially in the dilute context. Control tannin extraction by limiting maceration time (2 to 3 days for lighter styles, up to 5 days for more structured wines) and pressing gently. If the finished wine is excessively tannic, fining with gelatin (0.25 to 0.5 grams per gallon) or egg white (half a white per 5 gallons) can soften the tannin profile.

Oak Alternatives

A small addition of medium-toast oak chips (0.5 to 1 ounce per gallon for 1 to 2 weeks) can add complexity and round out a second wine that tastes thin or one-dimensional. Use restraint -- the light body of a second wine is easily overwhelmed by oak.

Blending

Blending a small proportion (10-20%) of a first wine into the second wine can dramatically improve its depth and character. This is common practice in commercial winemaking, where second wines are often enhanced with blending components that did not make the cut for the primary label.

Herbs and Botanicals

In the spirit of historical piquette, some modern producers add herbs, citrus peel, or botanicals to their second wines. Rosemary, thyme, lemon verbena, citrus zest, or elderflower can transform a simple piquette into an aromatic, complex beverage that bridges the gap between wine and botanical spritz. Add botanicals during the last few days of maceration or as a post-fermentation infusion.

Which Grape Types Work Best

Not all pomace produces equally good second wines. The best results come from grapes that retain significant residual character after the primary pressing.

Best Candidates

• Aromatic whites (Muscat, Gewurztraminer, Viognier): Their intense aromatic compounds survive into the pomace, producing perfumed, floral second wines.
• Thick-skinned reds (Cabernet Sauvignon, Petite Sirah, Tannat): Retain substantial tannin and color in the pomace, producing more structured, wine-like second wines.
• Whole-cluster-pressed whites: If the primary wine was made by whole-cluster pressing (without skin contact), the pomace retains a wealth of unextracted flavor, sugar, and aromatics.
• Lightly pressed pomace: If you pressed your primary wine gently, leaving significant juice in the pomace, the second wine will be correspondingly richer.

Challenging Candidates

• Thin-skinned reds (Pinot Noir, Gamay): Less remaining color and tannin in the pomace, producing very pale, thin second wines.
• Extended-maceration reds: If the primary wine underwent weeks of maceration, the pomace has been thoroughly extracted and has little left to give.
• Highly clarified white pomace: If the juice was heavily settled or filtered before pressing, the pomace may be nutritionally depleted.

Blending Second Wines

Multi-Variety Piquette

If you produce several varieties of wine in a single vintage, combine all the pomace into a single second-wine batch. Multi-variety piquette often produces a more interesting, complex result than single-variety versions because the diverse pomace contributes a broader range of flavors, tannins, and aromatics.

Adding Body With Concentrate

For second wines that are too thin or watery, blend in grape juice concentrate to add body, sweetness, and fruit intensity. Add concentrate to taste before fermentation is complete, or add it post-fermentation and stabilize with sulfite and sorbate to prevent refermentation.

Sparkling Piquette Blending

If you are making sparkling piquette by bottle-conditioning, blending a small amount of sugar or honey into the finished wine before bottling (1 to 2 teaspoons per 750ml bottle) creates the carbonation you are seeking. Use beer bottles with crown caps -- they are rated for the pressure of bottle fermentation.

Creative Uses for Pomace

Second wine is just one of many uses for pomace. The resourceful home winemaker can extract value from every last bit of their grape harvest.

Grape Vinegar

Allow a portion of your second wine to acetify naturally by leaving it exposed to air in a warm location. Acetobacter bacteria, abundant on grape skins, will convert the alcohol to acetic acid over several weeks to months. The resulting vinegar is superb for cooking and salad dressings. Alternatively, add a vinegar mother (available from brewing suppliers) to a jar of second wine to accelerate the process.

Grape Spirits (Grappa/Marc)

In many countries, it is legal to distill pomace for personal use (check your local laws before attempting this). Pomace distillation produces grappa (Italy), marc (France), or aguardiente (Spain and Portugal) -- powerful, aromatic spirits that capture the essence of the grape variety. Add water to the pomace, allow it to ferment, and distill the resulting wash in a pot still.

Compost

Pomace is an excellent garden compost ingredient, rich in organic matter, potassium, and trace minerals. Mix pomace with brown material (leaves, cardboard, straw) at a 1:2 ratio for optimal composting. The seeds will break down slowly, so shred them or expect to pick them out of the finished compost.

Grape Seed Oil

If you have the equipment, grape seeds can be pressed or solvent-extracted to produce grape seed oil, which is valued for cooking and cosmetic use. This is more practical at a commercial scale but is feasible for the dedicated home processor with an oil press.

Animal Feed

In wine regions, pomace has long been used as livestock feed for cattle, pigs, and poultry. The seeds and skins provide fiber and nutrients. If you keep animals, pomace is a valuable supplemental feed in moderation.

Natural Dye

Grape skins produce beautiful purple, blue, and gray dyes for fabric and fiber. Simmer pomace in water for an hour, strain, and use the liquid as a natural dye bath. Different mordants (alum, iron, tin) produce different color variations.

Step-by-Step Second Wine Process

Step 1: Collect Fresh Pomace

Immediately after pressing your primary wine, transfer the pomace to a clean fermentation vessel. Work quickly -- the pomace begins oxidizing and losing quality as soon as it is exposed to air.

Step 2: Add Water

Add warm, unchlorinated water at your chosen ratio (1:1 to 2:1 water to pomace by volume). Stir thoroughly to ensure the water penetrates the pomace evenly.

Step 3: Add Sugar (Optional)

If desired, dissolve sugar in a portion of warm water and add it to the must. Target a starting Brix of 8 to 14, depending on your desired alcohol level.

Step 4: Add Sulfite

Add 25 to 30 ppm SO2 (approximately one-quarter teaspoon of potassium metabisulfite per 5 gallons) to suppress unwanted bacteria while allowing yeast to thrive.

Step 5: Macerate

Allow the water-pomace mixture to macerate for 2 to 5 days, stirring or punching down 2 to 3 times daily. Taste daily for extraction progress.

Step 6: Inoculate (Optional)

If fermentation has not begun spontaneously, inoculate with a clean yeast strain. Add yeast nutrients at this stage.

Step 7: Press

When extraction has reached the desired level, press the pomace and transfer the liquid to a clean carboy or fermentation vessel. Fit with an airlock.

Step 8: Complete Fermentation

Allow fermentation to complete. Monitor with a hydrometer. Add nutrients if fermentation stalls. Maintain cool temperatures.

Step 9: Rack and Stabilize

Rack the finished second wine off its lees. Add 25 to 30 ppm SO2. Taste and adjust acidity if needed. Fine for clarity if desired.

Step 10: Bottle or Enjoy

Second wines are best enjoyed young and fresh -- within 3 to 6 months of production. They do not benefit from extended aging. Bottle in standard wine bottles with corks or screw caps, or in beer bottles with crown caps for sparkling versions. Chill well before serving.

Making a second wine from pomace is the ultimate expression of resourceful winemaking. It transforms what most people discard into a genuine beverage with history, character, and purpose. Whether you produce a traditional low-alcohol piquette or a more structured sugar-supplemented second wine, the practice connects you to thousands of years of agricultural wisdom and ensures that nothing from your precious grape harvest goes to waste.