DÉCROISSANCE: SPARKLING PIQUETTE WITH A PURPOSE
Décroissance: A Sparkling Piquette Rooted in Tradition and Sustainability
Décroissance is our take on Piquette, one of the oldest and most resourceful wine styles in the world. Traditionally made by vineyard workers from rehydrated grape skins and stems, piquette was meant to be low-ABV (3.5–7%), hydrating, and refreshing enough to drink during harvest.
Once dismissed in France as a rustic farm drink, Piquette has reemerged in the U.S. as a light, aromatic, low-impact wine that aligns perfectly with modern sustainability.
Our sparkline version, Décroissance, reflects both that heritage and our own philosophy:
crisp, lightly sparkling structure
citrus rind, pith, spice, and herbal florals
dry, earthy refreshment
And because it’s made from what the harvest gives us, each batch is different:
sometimes white
sometimes orange
occasionally red
It follows the press cycles and the rhythm of the season — a true snapshot of our vineyards and our values.
Why We Make Piquette: Flavor Meets Intention
Piquette isn’t a novelty here.
It’s a core part of our zero-waste program, expressing the belief that wine can be full of character without demanding unnecessary resources.
Décroissance is:
low alcohol
low input
low waste
high refreshment
It’s the kind of wine you reach for without thinking too hard — chilled, bright, sessionable, and honest.
You’ll often find Décroissance on tap in our tasting room, poured fresh with a gentle sparkle. It’s one of the lowest-impact wines we produce, and one of the clearest examples of what sustainability can look like in Ojai.
SUSTAINABILITY AT SIDE STREET WINE
Less Footprint. More Intention. Always Local.
Sustainability isn’t an afterthought at Side Street — it’s in the foundation.
Everything we do comes back to one goal:
Keep it local, keep it low-impact, and keep it true to Ojai.
Here’s what that looks like in practice:
Wine on Tap: Better for the Planet, Better for the Wine
Serving wine on tap dramatically reduces our environmental footprint.
96% less packaging
No glass, foils, corks, or capsules
Lower carbon emissions from transport
Fresher wine — every pour, every time
It’s a direct, efficient way to serve wine that puts quality first and waste last.
Hyper-Local Sourcing
All of our fruit comes from vineyards within 25 miles of downtown Ojai, many under 4 acres.
These small parcels rarely make it into the broader wine world — here, they’re the heart of what we do.
Local grapes.
Local production.
Local serving.
Local community.
A full Ojai loop.
Inspired by Pre-Industrial Wine Culture
Winemaker Fabien Castel takes inspiration from early European public houses where:
wine was made out back
poured from barrels
and enjoyed by the locals who lived nearby
No long-distance shipping.
No heavy packaging.
No layers of distribution.
We’re reviving that model with modern environmental intention.
Full-Circle, Zero-Waste Winemaking
Nothing is thrown away. Every piece of the process finds a second life.
Grape skins + stems → Décroissance Piquette
Surplus wine → Ventura Spirits → becomes L’Apero Vermouth
Pomace + brewery grain → Connor’s Farm → animal feed & soil nutrients
This is Ojai’s agricultural cycle functioning the way it should — connected, circular, regenerative.
Why Décroissance Embodies Our Mission
Décroissance isn’t just a light sparkling wine.
It’s a demonstration of what’s possible when flavor and sustainability move in the same direction.
It’s resourceful, refreshing, and rooted in the land that grew it.
A wine with low alcohol, low impact, and a clear point of view.
This is what sustainable Ojai winemaking looks like — real, local, intentional, and built for the future.