PiquetteAcqua Pazza is Dave's kind of loose take on Piquette... but not really. More like just a slightly lower alcohol version of the other Pet Nat's. All of his 'direct pressed' skins [Brachetto, Chardonnay & Riesling] are macerated further with a small water addition, just enough to keep the skins wet. After roughly another 7 days on skins, they are then pressed and bottled when the sugars are just right. Floral, wild strawberries, red cherries, light and fresh but with some underlying structure and density. Disgorged.