French term for partial juice extraction, i.e. separation of a certain must content from the red wine mash. This is done after a relatively short time (up to 24 hours) before the must ferments. This process is mainly used in Bordeaux and Burgundy. This must, which makes up about 10 to 30% of the total, produces a very pale rosé, which is also called saignée. Similar wines with a weak colour are Weißherbst (Germany), Gleichgepresster (Austria) and Süßdruck (Switzerland). The actual purpose, however, is a concentration of the remaining must thus achieved, which subsequently results in red wines that are richer in colour and extract. The Italian equivalent is called "salasso".
Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law, can be found under the heading winemaking. Comprehensive information on wine law can be found under the heading Wine Law.