Piquette has become quite a phenomenon recently, with several wineries bottling something similar, often using the name piquette on the label (with Todd’s blessing), but Todd should really be credited with bringing this style back. Orginally piquette was something wineries would serve to their harvest workers. Something pleasant they could drink that wasn’t so high in alcohol they wouldn’t be able to work hard in the vines. The basic concept is to use the cast-offs from winemaking, including the leftover must, stems and seeds included. The must is soaked in water and ferments to a low alochol fizzy beverage thanks to the addition of something sweet