Trester
// what's left when the wine's done with the grapes. still useful. don't throw it out.
Skins, seeds, stems. The pressed-out remains of Vernatsch after fermentation. It's spent, yeah, but there's still something there — you can smell it. Carries a ghost of the wine that went through it.
Looks like waste. In Koltern it never was. Two things you could make from it, and both got made.
Pour water over it and wait: you get Leps. Distil it: you get Tresterschnaps. One's the vineyard worker's drink, the other's its more respectable older brother who doesn't want to be associated with the Leps situation.
The Schnaps got kept. The Leps got drunk fast, because it didn't get better with time.
These days it gets composted or shipped off to distilleries making Grappa — which is basically Tresterschnaps in Italian packaging, sold in tall bottles at prices that would've baffled anyone who made the original.
The Herrgottskinder have mixed feelings about this. They always do.