The French term meaning, "to bleed," our Saignée is produced using the traditional methods of rosé production used in Anjou and Provence. During crushing and right before fermentation, the merlot juice is drawn off or "bled" from the vats so that just a hint of color remains. Fermented in stainless steel at 50 degrees F. to retain the bright fruity character of the merlot grape. Flavors of strawberry, cherry and guava are balanced by an underlying earthiness. A moderate alcohol content along with the elegant character of this dry rose make it the perfect compliment to summer cuisine. Our best Saignee to date.