Forget what you know about Rosé. This is something quite different. Saignée literally means "to bleed". In winemaking parlance, it means to use the 'free run' juice of a grape, which is drawn off the grape skins prior to, or shortly after, the start of fermentation. In this case, the grapes (100% Pinot Noir) are allowed to macerate for several days before the juice is drawn off and it is this 'soak' that gives the colour and much of the body and flavour to the wine. This technique is now extremely rare in Champagne where most Rosé is made by the addition of a little red wine. No dosage is added.