In 1941, the Vichy regime passed a law authorising the production of piquette

Piquette was then defined as the product of fermenting fresh grape pomace with water, without the addition of sugar. Faced with the wine shortage during the war, Vichy re-authorised the production of a beverage rooted in a long viticultural tradition. Making piquette was a privilege traditionally granted to vineyard workers, allowing them to craft this low-alcohol drink (generally 5 to 6% ABV) for their own consumption. Once the free-run wine had been drained off, they could add water and restart fermentation... Workers would drink several litres of piquette a day. At a time when wines have considerably increased in alcohol levels, piquettes are making a comeback, and a few winemakers have now tried their hand at producing it. It certainly makes us want to give it a go. Would you like to taste a Cazebonne piquette?