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Piquette

Piquette is a low-alcohol, lightly carbonated, and fruity wine that is made by fermenting the pressed grape skins, seeds, and stems (also known as pomace) that are left over from winemaking. The pomace is soaked in water and then yeast is added to ferment the juice, creating a new, low-alcohol wine.

Piquette was traditionally a farmhouse drink, made by peasant farmers in France and other parts of Europe, as a way to use up the leftovers from winemaking and create a low-cost and low-alcohol alternative to wine. Nowadays, Piquette is also made by wineries, by adding water and yeast to pressed grape must and keeping the fermentation going for few days to extract more flavors.

Piquette is usually light-bodied, low in alcohol and high in acidity, and it is characterized by a fruity taste, with flavors of berries and other fruits. It is often consumed as a refreshing and thirst-quenching beverage.

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