Saignée is French for 'bleeding'. It is also one method to make rosé, where one 'bleeds' off a small percentage of juice from a red fermentation early on to concentrate the red wine. The pink juice that was separated is fermented alone to make rosé. Saperavi is one of a few varieties with red flesh and red skins, giving the wine a delightfully deep magenta color. We also used the saignée method on Arandell, Cab Franc, and Merlot.
