“Saignée” is a French term meaning ‘bleeding’ (from ‘bleeding a tank’). It is a winemaking technique which results in a rosé wine made by running-off (or ‘bleeding’) a certain amount of free-run juice from just-crushed dark-skinned grapes, usually after a shot prefermentation maceration.

The primary goal of this may be to create a light pink wine. It could also be made to enhance the amount of phenolics and flavoring compounds in the base juice used to make a quality red wine. By doing so, the producer will the concentration of the red wine produced by the skin-fermentation of the remaining juice. Ambitious producers of both red wines from Bordeaux and red wines from Burgundy frequently carry out this operation in order to increase the quality and concentration of their wines.

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