2022 The Piquette Project 'Rougette'

Region: Lodi < California Grape: Zinfandel & Sangiovese Vineyard/Cellar Stats: Organic farming; grape pomace is steeped in water for 2 days, drained into steel barrels, unfermented Vermentino juice added to assist in fermentation, organic beet sugar & blackberry puree are added at bottling to start secondary ferment in bottle, wild yeasts; with zero added So2; zero-zero; 7% ABV; 195 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 Kombucha.  They're all over the place, but mostly all delicious