Method

Piquette — an ancestral method that reuses 

pomace (grape skins) to naturally create a low 

alcohol version of wine, rather than stripping a 

finished wine with technology, additives and 

sugar the way most of the category does. It's 

not an engineering trick. It's recycling — just 

older than the term. The one we've been chasing. 

We set out to build the piquette we couldn't 

find: balanced and delicious - a bottle that 

turns up like a wine, generous and complex. 

Three vintages later, we've learnt how stubborn 

Piquette can be. Left to its own devices it's 

fragile and unhinged — there's been tears and 

tantrums getting it to hold its shape. Keeping 

the flesh and freshness intact while landing 

something stable is a tightrope, the same one 

we've walked for years making no-sulphur wine: 

quality fruit, small decisions, and trusting the

process.

Winemaking

Fermented cool in stainless steel to capture the 

delicate fruit and floral aromatics of the 

gentle fermentation.

Wine Analysis

Alcohol 3.8 %

Acidity 5.3 g/L

pH 3.21

Carbohydrates 1.00 g/L

Free sulphur 30 mg/L

Total Sulphur 90 mg/L

Tasting Note

Pale lemon in the glass, this low-alcohol 

piquette opens with lifted aromatics of delicate 

elderflower, subtle hints of kawa kawa and 

tropical notes. The palate is fresh, clean and 

bright with lingering acidity. Fruit derived 

notes mingle with a saline edge that leads into 

a clean, direct finish. Crisp, refreshing, and 

subtly complex. We love the shape, the line, 

the drinkability. At 3.8% ABV, and less than one 

gram of sugar per bottle, it's joyful — built 

for a long afternoon in the sun, for the table 

when you want to stay sharp, or for nights when 

you need to wake fresh.