Even though it dates back to ancient times, Piquette styles have gone from being
historically made for consumption by farmhands and poorer working class to the next
cool thing. Which is great, because it’s a way to get a second use out of something that
would just be thrown away, AND they’re low ABV all-day drinking delights. For this
version, the skins leftover after pressing the grapes for ‘City Pop’ were rehydrated,
pressed a second time, and left to ferment in the bottle. Totally crushable, and a perfect
way to celebrate the arrival of (a few) warmer days.