French term (German for bleeding) for partial juice withdrawal, which means separating a certain proportion of must from the red wine mash. This takes place after a relatively short time (up to 24 hours) before maceration, This procedure is mainly used in Bordeaux and Burgundy applied. This must with a share of about 10 to 30% of the total amount gives a very light Rose, which is also called Saignée. Similar low-color wines are Weißherbst (Germany), Pressed DC (Austria) and Süßdruck (Switzerland). The real purpose, however, is one achieved with it concentration of the remaining must, which subsequently results in red wines with more color and extract. The Italian counterpart is called "salasso".
Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,