practiceSaignée
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 it is done Tradition
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.
Facts
| kind | press |
|---|---|
| region | The world, Champagne |
| confidence | medium · updated 2026-09-16 |
Its kin
wordSaignéeThe word, from saigner, to bleed.and of this page it says: The practice, at length.regionChampagneWhere rosé is more often made by blending red wine in instead.and of this page it says: The bleed that makes rosé, and the other way to use a black grape here.
Who points back
Sources
- Rosé · link
- The Oxford Companion to Wine — Jancis Robinson (ed.), 2015
Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.