{
 "schema": 1,
 "id": "saignee",
 "type": "practice",
 "names": {
  "name": "Saignée"
 },
 "region": [
  "world",
  "champagne"
 ],
 "facets": {
  "kind": "press"
 },
 "text": {
  "what": "Bleeding juice off a red fermenter early, to raise the skin-to-juice ratio in what stays behind. The juice that comes out is sold as rosé.",
  "how": "Runs the other way round from making rosé on purpose: here the pink wine is a by-product of concentrating the red, and it tastes like one unless the fruit was picked with it in mind."
 },
 "kin": [
  {
   "to": "saignee-term",
   "as": "The word, from saigner, to bleed.",
   "rel": "term"
  },
  {
   "to": "champagne",
   "as": "Where rosé is more often made by blending red wine in instead.",
   "rel": "contrast"
  }
 ],
 "sources": [
  "s:wp-ros",
  "s:oxford-companion-wine-4"
 ],
 "provenance": {
  "default": {
   "tier": "tradition"
  }
 },
 "confidence": "medium",
 "updated": "2026-09-16",
 "blurb": "Bleeding juice off a red fermenter early, to raise the skin-to-juice ratio in what stays behind. The juice that comes out is sold as rosé.",
 "region_terms": [
  {
   "key": "world",
   "name": "The world",
   "country": null,
   "note": "use when a node belongs everywhere pinot noir is grown"
  },
  {
   "key": "champagne",
   "name": "Champagne",
   "country": "France",
   "note": "pinot noir by area is the region's largest planting, mostly pressed white"
  }
 ],
 "kin_out": [
  {
   "to": "saignee-term",
   "type": "term",
   "name": "Saignée",
   "as": "The word, from saigner, to bleed.",
   "rel": "term"
  },
  {
   "to": "champagne",
   "type": "region",
   "name": "Champagne",
   "as": "Where rosé is more often made by blending red wine in instead.",
   "rel": "contrast"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-ros",
   "kind": "encyclopaedia",
   "title": "Rosé",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/?curid=1039412",
   "permalink": "https://en.wikipedia.org/w/index.php?oldid=1374076830",
   "accessed": "2026-09-16",
   "licence": "CC BY-SA 4.0"
  },
  {
   "id": "s:oxford-companion-wine-4",
   "kind": "book",
   "title": "The Oxford Companion to Wine",
   "author": "Jancis Robinson (ed.)",
   "publisher": "Oxford University Press",
   "year": 2015,
   "note": "fourth edition"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "tradition"
  },
  "text.how": {
   "tier": "tradition"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "champagne",
   "type": "region",
   "name": "Champagne",
   "as": "The bleed that makes rosé, and the other way to use a black grape here.",
   "rel": "practice"
  },
  {
   "from": "pigeage",
   "type": "practice",
   "name": "Punching down",
   "as": "The other lever for concentration, pulled before fermentation.",
   "rel": "contrast"
  },
  {
   "from": "saignee-term",
   "type": "term",
   "name": "Saignée",
   "as": "The practice, at length.",
   "rel": "practice"
  }
 ]
}