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Our latest experiment? Literally turning water into wine. Piquette began as a way to meet the needs of the people during the 1800s wine blight in France. It starts as a wine tea — we take the pressed skins and rehydrate them with well water, soaking up all that flavor from the dried skins. After re-pressing a week later, we get a light, refreshing, low-alcohol elixir. Then we add a bit of our finished table wine for acidity and stability, bottle, and let the leftover sugars and native yeast work their magic and give the finished juice a nice sparkle. Enjoy generously.
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