Saignee method

Saignee, French for bleeding, is a technique in which part of the juice is drawn off a tank of freshly crushed red grapes soon after crushing. The bled-off pink juice ferments separately to make a rose. The must left behind, now richer in skins, gains colour, tannin and concentration, yielding a more structured red wine. Winemakers typically bleed between ten and twenty percent of the tank's total volume.