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Piquette!!!

£16.00

This is not a Wine

but a super delicious, juicy Piquette made from refermenting grape skins with water. Voilà, you end up with a drink that feels somewhere in between your childhood lemonade and a wine spritzer. This super limited, small-batch water/wine beverage is exclusively reserved for sunny, 25°C+ days. Serve it chilled in a cup or your usual wine glasses and enjoy it with summer BBQ flavours or over spicy dishes to quench your thirst. Caution: While you may not feel the alcohol, there is 3.5% alc. hidden between the taste of Blaufränkisch - as always, enjoy responsibly.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Piquette NV Wine LITTLEWINE
Piquette NV Wine LITTLEWINE
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Austria
Burgenland

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3.5%

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Red Coloured
Piquette

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75cl

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8°C

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Biodynamic

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Note: This is a Piquette,
not a Wine.

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Skins of
Blaufränkisch

The Winemaker

From a hobby winemaker to farming 19 hectares of vines biodynamically, Claus may be young still but he already has 20 vintages under his belt. Having learnt how to make wine at school, "by the book," he quickly threw everything he's been taught out of the window. He says,

“With 20 years’ of experience I can now say it’s been a step by step thing. You start your winemaking career with what you learnt in school, and then you figure out that not everything you were told is right. Then, in the search of purity, it’s a trial and error thing. You keep trying out new things, and then suddenly you find you can’t really step back.”

Today, he makes wine in a cellar that is full of every vessel imaginable: from oak barrels, to foudres, to amphorae, to glass. He also wasn't content with the manner in which he had been taught viticulture. This led him to discovering the biodynamic way. When this journey began, like all other practitioners, he was reading Steiner and many other books and essays. These days, however, he feels he has built a base of knowledge and is able to explore his own notions further:

“Those first years - it was like following the rules. Nowadays, I see it more as working with a diagnosis - I see and feel what the soil needs, and what your wine needs. Then I react, or don’t react. Every year is a different growing season, and every vintage is different. You’ll try out different things, it’s all part of the process…. That keeps pushing me forward, and that’s why I really love my job.”

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