Made from Semillon and Muscat skins that were left over from the first press of “The Falcon” Pet Nat. Piquette as a beverage is not a new concept as it was traditionally made as a vineyard workers’ drink in France. After the grapes are pressed, the grape skins are rehydrated for a second fermentation. This means you get some of the first wine’s flavour, sugar and acid, but in a lighter, spritzy form which has a more cider like taste to it. The final beverage is lower in alcohol than a traditional wine variety. Serve chilled – perfect for the Australian climate.