Saignée (French: "Bleeding") is a winemaking technique used primarily in the production of rosé wines and to enhance the concentration of red wines. The process involves drawing off (or "bleeding") a portion of juice from freshly crushed red grapes after a brief maceration period, typically lasting from a few hours to a day. This method allows for limited skin contact, imparting color and flavor to the juice before fermentation.

The saignée method serves two main purposes:

1. Rosé Wine Production – The extracted juice, which has absorbed some pigments, tannins, and aromas from the grape skins, is fermented separately to create a structured, fruit-forward rosé wine.

2. Enhancing Red Wine Concentration** – The remaining must (grape solids and juice) has a higher ratio of skins to liquid, leading to a more concentrated, tannic, and deeply colored red wine.

This technique is commonly employed in wine regions such as Provence, Bordeaux, Napa Valley, and Rioja. Saignée rosés tend to be richer and more aromatic than those produced by direct pressing.