2022 The Piquette Project 'Pinkette'

Region: Lodi < California Grape: grape pomace from Pinot Gris & Trousseau Gris Vineyard/Cellar Stats: Oganice farming; grape pomace is steeped in water for 2 days, drained into steel barrels, unfermented Pinot Gris juice added to assist in fermentation, organic beet sugar added at bottling to start secondary ferment in bottle, wild yeasts; bottled after 3 months in stainless steel barrel; undisgorged, with zero added So2; zero-zero; 7% ABV; 300 cases  Winemakers: Patrick Cappiello and Pax Mahle Quick refresher: Piquette is an old-is-new-again style in which the leftover skins are rehydrated in spring water and pressed again, making a second, less concentrated wine with low alcohol and high refreshment value.  This style has been made for eons, starting with ancient Romans and Greeks who made it for the farm workers, as a lunch beverage that wouldn't make them drunk (and less productive). Some Piquettes are bubbly, some are still, some taste like a light wine, some more like Komb