Loosely derived from the French word 'piquer', meaning 'prick' or 'prickle', piquette is an apt description of this drink's gentle fizz.  This vinous, 'wine-adjacent' beverage is made from pomace, which is simply the skins, seeds, pulp and stems leftover after pressing grapes in the winemaking process. The remaining grape matter is steeped in water and rehydrated, allowing the fermentation process to kick off once more, before it's eventually pressed off, then bottled with a light, natural carbonation.

WINEMAKING

300 litres of filtered water had a 100kg of spent Pinot Noir skins immediately post press added to it. Enough sugar was then added to achieve the target final alcohol of 3.5%.

The living yeast from the Pinot Noir skins converted the sugar into ethanol. The active ferment on skins delivered a subtle level of flavour and texture.

Once completion of ferment had occurred the skins were pressed and drained.

TASTING NOTE

Fascinating vibrant ruby grapefruit in colour

Cherry, watermelon and citrus hits

Invigoratingly fresh, textural and dry.

- Winery tasting note