Piquette is a low-alcohol beverage made from rehydrating and fermenting the grape pomace, which is the leftover skins, seeds, and stems from winemaking. Wild Arc Farm, a biodynamic farm and winery in the Hudson Valley, New York, is one of the pioneers of producing Piquette in North America. The brand launched a new lineup that uses pomace, which is a by-product that is typically discarded by wineries and distilleries, from their own wines, as well as from other local wineries, and add water, honey, and yeast to create a refreshing and fizzy drink. They offer three versions of Piquette, each with a different grape variety and flavor profile.
By making Piquette from upcycled grape pomace, Wild Arc Farm is tapping into the growing trend of sustainability and circular economy in the wine industry. Consumers are increasingly looking for products that are environmentally friendly, socially responsible, and aligned with their personal values. Piquette also appeals to the health-conscious and budget-conscious consumers, as it has less alcohol, calories, and cost than regular wine. Piquette can also help wineries reduce their waste and greenhouse gas emissions, as well as diversify their product portfolio and revenue streams.
Image Credit: Wild Arc
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