French term (German: bluten) for partial juice extraction, i.e. separation of a certain amount of must from the red wine mash. This takes place after a relatively short period of time (up to 24 hours) even before the mash fermentation. This process is used mainly in Bordeaux and Burgundy. This must, which accounts for about 10 to 30% of the total volume, produces a very bright rosé, also known as Saignée. Similarly colourless wines are Weißherbst (Germany), Gleichgepresster (Austria) and Süßdruck (Switzerland). However, the real purpose is to achieve a concentration of the remaining must, which in turn produces red wines richer in colour and extract. The Italian counterpart 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 are included under the keyword vinification. Comprehensive information on wine law can be found under the keyword wine law.