From Ned at Devenish:
Piquette is a fizzy alcoholic drink made by adding water to the left over skins, pulp, and seeds of wine grapes after they've been pressed.  Here's a more in depth article.  The water soaks up more color and flavor and some left over sugar (sometimes people add a bit more unfermented juice or honey to boost the sugar) and you can then ferment it into a low alcohol naturally fizzy drink.  This is made by Sanctum in the lower Styria region of Slovenia from the must of Chardonnay grapes after they've pressed the juice off for their Chardonnay.  They soak the left over must for about 2 weeks before pressing the water/juice off and letting it ferment naturally in bottles.
Sanctum's red piquette is made from primarily Blaufrankisch and Zweigelt.  Both of those are pretty juicy strongly flavored grapes and this fizzy red is basically like a light dry Lambrusco.  
Taste: clean fresh tart cherry and cranberry, then some light elegant raspberry on the mid-palate.  I can see the influence of the Blaufrankish grapes here: it has that similar sort of juicy vivid berry fruit just toned down since this is the 2nd press.  The finish is nice and clean and has great very fine bubbles that give the wine some structure and then gently fade away.