That is understandable considering the historical and technical implications; after all, Piquette involves the addition of water to already pressed grape skins to produce a low alcohol wine. However, at Benjamin Bridge, we saw a very relevant opportunity to upcycle our high quality, exceptionally low yield, and compost-bound Nova Scotia grapes by harnessing the tremendous aromatic merit naturally condensed in their skins.
In addition to these fragrant compounds, the skins also contain antioxidants which form the main pillar of textural fullness in wine. After fermentation, the resulting Piquette has 60% less alcohol while retaining a degree of textural quality that is shockingly complex. And perhaps what we love most is that this low-alcohol wine refresher is Nova Scotia grown and as connected to our tidal ecosystem as our wines, thanks to the same artisan practices, including no sulphites or fermentation aids.