If water is added to the pomace remaining after grapes intended for wine production have been pressed, it is possible to produce a thin, somewhat wine-like beverage.
[1] The ancient Greeks and Romans used pomace in this way under the name lora, and the product was used for slaves and common workers.
The resulting liquid was mixed with more water to produce a thin, tepid "wine" that was not very appealing.
[3] In cases where an EU member state allows the production of piquette, it may only be used for distillation or for consumption in the families of individual wine-growers.
[5] The raisins used were imported to France from Mediterranean countries, and were produced from grape varieties not directly suitable for wine production.