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French term (German: bluten) for the partial extraction of juice, i.e. the separation of a certain proportion of must from the red wine mash. This takes place after a relatively short time (up to 24 hours) before the mash fermentation. This process is mainly used in Bordeaux and Burgundy. This must, which accounts for around 10 to 30% of the total volume, then has a reddish colour and produces a very light rosé after further fermentation, which is also known as saignée.

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

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