Saignee Method
Saignée Method Rosé: A Bolder, Richer Rose
The Saignée method (French for “bleeding”) is a winemaking technique used to make rosé wine by bleeding off a portion of juice from red wine fermentation. This process creates deeper-colored, more intense rosés while concentrating the remaining red wine.
How the Saignée Method Works
Harvest & Crush Red Grapes – Grapes destined for red wine are crushed, releasing juice and skins into the fermentation tank.
Short Maceration – The juice remains in contact with the skins for a few hours to a couple of days, extracting color and flavors.
Bleeding Off (Saignée) – A portion of the juice is removed (or "bled off"), leaving a more concentrated red wine behind.
Fermentation of Rosé – The bled-off juice is then fermented separately as a rosé.
The result? A richer, more structured rosé compared to direct-press rosés, which are made with minimal skin contact.
