Our piquette was made by re-soaking the pressed skins of Okanagan grown Viognier and Cabernet Franc. This process extracts the sugars and tannins left behind from the initial pressing of the grapes. We allowed it to ferment naturally in stainless and condition for 4 months on lees. It was bottled with honey from the Fraser Valley and a cultured m. reukaufii strain – a yeast known for enhancing aromatic properties in flower nectar. The result is an electric pink beverage that sits somewhere between a pet nat and a wine spritzer. Bright red fruits, pink lemonade, and hibiscus dominate the palate. It is a fun summer beverage that doesn’t take itself too seriously.