2022 Sta Rita Hills Piquette

inspired by the 19^th century tradition of the european farmworkers and peasants. a low-level alcohol, second fermentation of pomace turning into a refreshing beer-alternative. 

Wine Making Style:

• we used the pressings of freshly picked syrah and grenache (from our rose program), dumped them into a fermenter and rehydrated them.
• we also used the pressings from the syrah and grenache fermented for red wine and rehydrated that as well
• right away the batches started refermentation.  we performed two daily punch downs – as much as we could…
• after 10-14 days we pressed the batches (again) and the piquette was racked to stainless tanks for settling
• then racked again to stainless steel tanks and one neutral oak barrel
• we experimented with another fermentation to create the sparkling effect.  after three tries we finally got it figured out!
• the piquette was blended and a pet-nat light fermentation was initiated through a liqueur de tirage addition:  this is a small addition of yeast and sugar – just enough to start a small fermentation in the bottles to create the sparkling effect.  then hand filled into champagne glass and crown capped.
•  after three weeks we checked the bottles and it had the desired bubbles