When making wine, you are left with a residual product; pomace – the leftover skins, seeds and stems of the grapes. Normally the pomace would be considered a waste product but at Chateau we think this is an eternal shame because you can make the wine-making process more sustainable by making proper use of these residual flows. This is where Piquette comes in. The residual product undergoes a second fermentation. In other words, a new process where alcohol is developed.
For the fermentation of our Piquette ’20, we added mineral water, sugar and yeast to the grape skins. The yeast cells eat the remaining sugars from the grape skins and the added sugars, converting them into alcohol. Carbon dioxide is also created during this process, which is why Piquette is nice and fizzy. Our Piquette ’21 was made differently, as we only used water and lots of love and attention to extract the flavors, alcohol and color from the remaining pomace.