SaignéeVerfahren

The Saignée Verfahren, often translated as the "bleeding method," is a winemaking technique primarily used in the production of rosé wines. It involves drawing off a portion of juice from a red wine fermentation vat after a relatively short period of maceration. This allows the remaining juice in contact with the red grape skins to develop into a more concentrated red wine, while the bled-off juice, having had less skin contact, possesses the desired lighter color and fruit-forward characteristics of a rosé.

The duration of skin contact for the Saignée portion is typically much shorter than that for full red wine production, ranging from a few hours to a couple of days, depending on the grape varietal and desired color intensity. The juice is then fermented separately, usually at cooler temperatures than red wine to preserve delicate aromatics. This method is distinct from simply pressing red grapes and collecting the clear juice, as it involves a deliberate maceration period before the separation. Saignée can result in rosés with more intense color and flavor than those produced by direct pressing or blending. It is also a way for winemakers to increase the concentration and tannic structure of their red wines by removing a portion of the juice and skins.