This French term means "bled". This refers to the technique of running off (or bleeding) some juices from crushed red grapes to make rose wines. The length of time the juice is left on the skins determines the intensity of the color. Sometimes, the juice is run off after only a few hours resulting in a very pale rose. However, not all the juice is run off the skins and that which is left on will be come a very concentrated red wine. Two birds with one stone you might say.