We've fantasized about making something with a lower alcohol content for a while now. Piquette, which is naturally low abv due to it's unique production method, was intriguing to us for this reason.
Piquette is a vinous drink, made by adding water to grape pomace (the seeds/skins left over after pressing). Because these skins have a little sugar and acid leftover, it's possible to make a 'small' wine from them.
Historically, Piquette was made by poor farmers for consumption by those who couldn't afford true wine. In our minds, there is a spirit of using every bit of your harvest in making Piquette.
In keeping with this idea, we didn't just use tap water to make our version of Piquette. We used apple water for it. This is going to take a bit of explaining:
When we make Soma (our pet nat apple wine), we put 4000L of juice outside to freeze in the winter. This concentrates the sugars, acids, and tannins in the juice, which allows our Pet Nat to get up to 11-12% abv.
However after this process, we're left with giant blocks of ice. We melted this water, and realized it also had a tiny bit of sugar and acid left in it.
In the spirit of using every bit of our fruit harvest, we decided to add grape pomace to this apple water to make our own version of Piquette. We picked up some second use Cab Franc skins from our pals at Burdock and let them macerate in this 'apple water' for 1.5 months.
The result is a delightfully pink 'small' wine. At 4.4% abv, our Piquette is crying out to be chugged in the warm weather we're getting teased with these days. No added sulphites whatsoever.
Keep Refrigerated, Drink Fresh.