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French term for the partial removal of juice, i.e. the 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, with about 10 to 30% of the total quantity, then has a reddish colour and after further fermentation results in a very light rosé, which is also called saignée.

The extracted must typically has a slightly higher sugar content than the remaining must, which is why the rosé wine can turn out too high in alcohol if the grapes are fully ripe. Similar wines are Weißherbst (Germany), Gleichgepresster (Austria) and Süßdruck (Switzerland). The actual purpose, however, is to achieve a concentration of the remaining must, which subsequently results in red wines that are richer in colour and extract. The Italian equivalent is called "salasso".

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