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Piquette's are a little sour. That's what this traditional beverage is. Winemakers take the pomace from their winemaking, soak it in water for 1-2 weeks, and then press it again. This second pressing then ferments naturally into a tart, refreshing beverage. They then add back some of the original wine and preferment is all in these cans or bottles to add a light effervescence, naturally. It's as if a wine cooler was actually cool.