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. Considered a meager, cheap-to-produce drink made from the scraps of winemaking, it was given to farm hands and field workers. 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. While the style is tied closely with France, nearly all European winemaking countries have their own version of piquette, usually made and consumed by field workers and their families.