Saigné, from unpressed grapes (free run from grapes which have only been crushed)

"There are different ways of making rosé. Grapes are either pressed, as for white wine, and the pressing action breaks the skins and releases just enough colour pigment to the juice. Or, as here, rosé can be made by the "saigné" method. Syrah grapes are crushed but not pressed and fermented with the skins to make red wine, but a day into the fermentation the tanks are "bled" of some of the juice. The juice is lightly coloured and becomes the rosé. "
http://www.thewinesociety.com/shop/shop.aspx?section=pd&pl=P...

"Some roses are made from the free-run juice coming from black grapes. This method is called saigne (pronounced sen-yeh)" http://www.post-gazette.com/pg/07165/793838-389.stm

"Each year we try to make a Vin Gris or a Rosé by using the French saigne method of running off a small amount of free run juice from just crushed grapes after a short pre-fermentation maceration." http://www.fortrossvineyard.com/fortross/catalog/index.jsp?c...

"The rosé, a 60:40 Cab/Merlot blend, is made in the Saignée method, where free run (unpressed) juice is taken from the recently crushed grapes after a short maceration" http://cj.shop.com/cc.class/cc?main=p&act=85933984,106268925...

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Note added at 3 hrs (2009-04-26 08:50:40 GMT)
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It is clear to me here that the comment is talking about the method of production of the rosé