Piquette, or “little wine” is traditionally made for the vineyard workers. Refreshing and light in alcohol (5.5%) this wine is made from the second pressing of the grapes with the addition of a water. An ancient wine style that dates back to Roman times.
Because our wine production is focused on the production of ultra premium table wine, we press our fruit very gently. Typically small wineries get around 625 L/tonne of juice from white grapes, but we average around 510 L/tonne. This means we have very wet skins left with a lot of valuable juice. Piquette makes sense for us, because the quality and quantity of juice available to use as a base is exceptional.
When we begin making the piquette, we add a fraction of the juice yield to the skins and allow to macerate and ferment for up to two weeks. We then press and settle the wine and bottle shortly after.
Our Piquette is named for our daughter Audrey Ophelia, who like the wine, is bubbly and always brings a smile to the room.
