Made in a centuries-old practice, Piquette involves rehydrating grape pomace (skins, seeds and, sometimes, stems) after the grapes have been pressed to separate the liquid to become wine. The yeast and remaining natural grape sugars in the pomace continue to ferment, creating a lower-alcohol "second wine" that still picks up a lot of phenolic flavor compounds.

In our version, we start with biodynamically farmed whole-cluster Albarino pomace and, before canning, add a bit of actively fermenting Riesling grape juice, prompting a "can-conditioning," — an additional fermentation inside of the sealed can, which creates a natural effervescence.

Think of it as a natural wine spritz without the addition of any flavorings because the grape skins provide the fruity, sour, and bitter components all by themselves. Like an unsweetened pineapple lemonade, but lowkey boozy.

This is an incredibly refreshing, beverage that is inherently sustainable and, dare we say, "crushable"...