Piquette is a low-alcohol drink whose history is intrinsically linked to traditional viticulture. It was traditionally made from grape pomace (the solid residue left after pressing grapes) to which water was added and then left to ferment. This practice, primarily agricultural and domestic, made it possible to utilise the entire harvest by offering a refreshing and inexpensive beverage to farm labourers and winegrowing families. Indeed, it served as a supplement to fine wine, which was often reserved for sale or for the estate owners.

Its origins date back to Antiquity, as evidenced by certain practices of the Roman era. "Piquette" is documented as a tart, sharp drink widely used on farms, made from the pressed skins and stems of white or red grapes to which water was added (Source 3). Over the centuries, the production and consumption of piquette endured, adapting to various wine regions and local needs.

Piquette and Bordeaux viticulture

In the Bordeaux region, as in many other vineyard areas, piquette was long a part of everyday life. Following the phylloxera crisis that devastated French vineyards in the late 19th century, its production enjoyed a resurgence. At a time when wine was a scarce and precious commodity, piquette provided an affordable alcoholic drink, helping to sustain local communities and vineyard workers. It was the product of resourceful management, ensuring that every part of the grape was used to its full potential. Documents such as the 1907 piquette contract attest to the importance of this practice in the labour agreements of the era, particularly for agricultural workers.

With the evolution of winemaking techniques and the rise of overall wine production, piquette gradually lost its prominence. Wine legislation also regulated its production and sale with increasing strictness, clearly distinguishing it from wine. Today, traditional piquette for everyday consumption has virtually disappeared from the Bordeaux landscape, although a modern variant—often referred to as 'vin de marc'—may still be found under a stricter legal framework.

Historical and social context of piquette

In its traditional sense, piquette was a "second wash" over the drained grape pomace after devatting the wine. This operation consisted of rehydrating the solid residues of the harvest, either directly in the vat or after crumbling the cake into another vessel (Source 5). In general, the residual sugars remaining in the pomace were sufficient to restart fermentation, though it was not uncommon to add sugar to raise the final alcohol by volume and thereby increase the volume of drink produced (Source 6). This piquette, typically clocking in between 5% and 6% ABV, was the staple beverage of workers on wine and farming estates.

It was their daily table drink, accompanying family meals or lunch breaks in the fields. Piquette was so essential to everyday life that a daily ration of 5 litres was considered normal for a stonemason—a reflection of an era marked by intense physical labour and exceedingly long working days. Five-litre wicker-covered demijohns, relics of this consumption, can still be found in flea markets today. In the agricultural and viticultural world, consumption was on a similar scale, linked to the fatigue caused by unmechanised work, such as hand-mixing concrete or mortar with a shovel. It was also not uncommon for certain workers to trade it discreetly. This distinction between the owner's "noble" wine and the workers' piquette was notably highlighted by historian Roger Dion, who illustrated how, in the 17th and 18th centuries, wine quality often mirrored the producer's social standing (Source 4).

The resonance of piquette at Château Cazebonne

At Château Cazebonne, we have not yet vinified piquette.
Yet, while we do not make piquette in the traditional sense, the spirit of upcycling and respecting natural resources lies at the very heart of our philosophy. For instance, we explore the potential of forgotten grape varieties and living soil practices, which reflect a commitment to optimisation and sustainability akin to what motivated piquette production in the past. Our dedication to the New Bordeaux movement and biodynamics is part of this drive towards respectful, forward-thinking viticulture.

Studying past practices sheds light on contemporary viticultural challenges and helps drive their evolution. The book "Bordeaux, une histoire de cépages" is available for download to explore this subject further. For those who wish to test their wine knowledge, quizzes are available. Château Cazebonne is committed to replanting historic grape varieties in Bordeaux, work supported by wine enthusiasts who discover our wines online.