Signée method
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[1].
Background
The saignée method has been documented in European viticulture for centuries, particularly in France, where it originated as a means of improving red wine concentration[2]. The French term “saignée” reflects the act of “bleeding” juice from the fermenting must. While initially a practical approach to adjust must composition, the practice evolved to serve a dual purpose: improving the body of red wines and producing dry, aromatic rosés[3].
Characteristics
The technique involves removing 10–30% of the juice from a red wine vat within the first hours of fermentation, before significant colour and tannin extraction has occurred[4]. This reduction in liquid-to-solid ratio increases the concentration of phenolic compounds, pigments, and aromatic precursors in the remaining must. The separated juice, being lightly pigmented, is well-suited for fermentation into rosé wines.
Use in winemaking
In rosé production, the saignée method yields wines that are generally deeper in colour and more structured than those made by direct pressing[5]. In red winemaking, the technique can contribute to greater depth, body, and ageing potential by concentrating tannins and flavour compounds. The method is employed in various wine regions worldwide, though its application and scale depend on stylistic goals and local winemaking traditions.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999, ISBN 978-0834217011.
- ↑ Peynaud, Enology, Wiley, 1984, ISBN 978-0471881491.
- ↑ WineMaker Magazine, “The Saignée Method for Rosé and Red Wine”, winemakermag.com.