Signée method: Difference between revisions
Created page with "'''Saignée method''' (/sɛɲeɪ/; French: [sɛɲe], meaning “to bleed”) is a winemaking technique in which a portion of juice is drawn off from a vat of red wine must early in the maceration process. The removal of juice concentrates the remaining must, enhancing colour, tannin, and flavour intensity in the red wine, while the separated juice can be used to produce rosé wine<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford..." |
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== See also == | == See also == | ||
[[Rosé wine]] | *[[Rosé wine]] | ||
[[Maceration | *[[Maceration]] | ||
== References == | == References == | ||