Décroissance" stand as a symbol of sustainable winemaking with its unique Piquette style.  It used to be made by vineyard workers who recovered grape skins and stems, after pressing, to make a modest 7% alcohol wine, to consume while working the fields or the cellar. This wine is a testament to the philosophy of Degrowth that does not leave any part of the harvest go to waste.

Paradoxically Piquette is known in France as a vinegary drink that is a synonym for a terrible wine. As is often the case in recent history it is in the US that there has been an underground movement to reinvestigate this ancient practice and make a new and original drink. It can be made with white grapes skins and stems that were pressed off, rehydrated and fermented. Essentially an orange wine without the juice. The product is a very light wine (3.5 to 7% alc) exploring the earthy fragrances and textural aspects of skins and stems. It brings out the woodsy notes, savory flavors but also colors and perfumes that are rarely shown in white or rose wines. Think orange rind, pith, spices and elements of an herbaceous gardenia. While tasting few modern examples we realized they are often crafted in a funky style. What seemed underexplored was the clear and precise execution of this downtrodden wine. That is what we attempted here.

23 cases produced