The ancient Greeks and Romans used pomace in this way under the name lora, and the product was used for slaves and common workers. After the wine grapes were pressed twice, the pomace was soaked in water for a day and pressed for a third time. The resulting liquid was mixed with more water to produce a lighter wine with lower alcohol. The production of piquette by poor farmers, or for consumption by farmhands and workers, continued during the centuries, and is known to have been in practice as late as the mid-20th century.
