Do you know the definition of piquette

Did you know that a contract could be drawn up for it? Piquette was a beverage that estate workers could produce by refermenting the grape pomace (marc), adding a little sugar if necessary. It was, in fact, a "second run" over the pomace after draining off the wine. This piquette was the "privilege" (so to speak) of wine estate employees. It was their everyday drink, enjoyed at the family table or at work during lunch or snack breaks. Some vineyard workers even traded it under the counter. The daily consumption of a stonemason was around 5 litres of piquette (of low alcohol strength: 5–6%). Wicker-covered 5-litre demijohns can still be found in flea markets today. It must be said that this drink was quickly sweated out. Batches of concrete or mortar were mixed entirely with shovels and hand hoes. There were no cement mixers or hoists in those days. In the vineyard world, consumption was roughly of the same order. The tasks were far more strenuous than today, and the working days were much longer. Contract signed in 1907 by Henry Dufour, estate owner, with his workers. Thank you to Michel Elie for providing me with this document. The history of the vine and wine is decidedly a fascinating subject!