Biquette 2023

To make piquette, we “rinse” freshly pressed grapes with water to recover the sugar, colour and other goodness left in the skins. We ferment that water, then bottle it with a few grams of organic sugar so it ferments again and gets its fizz.

Here’s the fun bit: the water used to rinse the press runs into the tub holding the grapes we’ve just pressed. Instead of going down the drain, it picks up what’s left in the skins and becomes our piquette. A by-product of winemaking, a kind of wine-water: less waste, more to drink. Enjoy it like a beer.