Bill Spohn wrote:
>>Early in the
>>fermentation of the wines, some of the liquid is drained off and the
>>remainder is allowed to continue to ferment on the skins. This
>>increases the concentration of the substances extracted from the
>>skins. There is a word (I believe it's French) for this technique that
>>I cannot remember. If anyone can help me out here, please do.
>
>
>
> Saignée

Like Jonathan Maltus's Lacroix Rosé, Merlot Saignée, Bordeaux A.C.