Saignée Percentage

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orto

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What percentage of juice is good to run off before fermentation in order to concentrate color and flavor. How much is too much and makes an overly tannic wine.

thanks
 
Taste is the only way I know to tell, and that is a function of how long the rest stays on the skins. Is your purpose to make a rose or concentrate the rest? When I do it, and I do it to concentrate, I limit the draw off to 10%. Why, don’t know but I find I like the results. I taste to decide when to press to manage tannins.
 
It depends on the grape. Removing juice on a Petite Sirah would result in an undrinkable wine for at least five years. The Mourvèdre, where I took 20% off resulted in a gold medal winner at the state fair.
 
For grapes like Pinot Noir, I've heard of winemakers draining 20% to 30%. There is no straight answer, I'm sure it all depends on the grapes, where grown, level of ripeness and tannins, etc.
 
Well I did it last night, the grapes are alicante, and I went with 20%.
 

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