saignée

[say-NAY] From the French saigner ("bleed"), saignée refers in the wine world to a process used to make rosé wines by which a blend of dark-skinned red grapes are crushed and left to stand in a stainless-steel tank or vat for several hours. A certain amount of juice is then "bled" out of the tank or vat and used for making rosé. The remaining juice stays with the skins until ready to be utilized for red wine. This juice (and the wine it produces) becomes more concentrated in both flavor and color because the ratio of skins to juice is higher.