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French term (dt bleed) for partial withdrawal of juice, that is separating a certain proportion of must from the red wine mash. This is done after a relatively short time (up to 24 hours) before the maceration, This procedure is mainly used in Bordeaux and Burgundy applied. This must with a share of about 10 to 30% of the total results in a very bright Rose, which is also called Saignée. Similar color-weak wines are Weißherbst (Germany), Pressed DC (Austria) and Süßdruck (Switzerland). The real purpose, however, is one that has been achieved concentration of the remaining must, which results in more color and extract rich red wines. The Italian counterpart is called "salasso".

Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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