Derived from the French word for “prick” or “prickle,” which describes the drink’s slight fizz, piquette dates to ancient Greek and Roman times, when it was known as lora. It was a cheap-to-produce drink made from the scraps of winemaking. In France, piquette is said to have been the preferred drink of vineyard workers at the lunch table, as its low alcohol encouraged post-lunch productivity rather than an alcohol-fueled stupor. In Italy, piquette has various names including acqua pazza, acquarello and vinello. Nearly all European winemaking countries have their own version of piquette, usually made and consumed by the field workers and their families.
Chris Berg’s version is made from Sauvignon Blanc’s pomace, with no additional sugar. A little pinch of sulfur is added and it is carbonated in the line to the can. At 5% alcohol, Lora is a fun summer time quaffer, dry and clean.