In red wine production the technique of ‘bleeding’ is to concentrate and intensify what the grapes have to offer. This could be both positive and negative. Positive in the sense it could concentrate and intensify the “goodness” healthy and ripe grapes have to offer. Negative in the sense it could concentrate and intensify the “badness” unhealthy unripe grapes have to offer. Certain grape varieties might respond more favorable to “bleeding” than others, results may vary vintage to vintage.
Yes as stated by Steve, grapes are generally harvested at “optimum” conditions for a particular style of wine that is desired. If the technique of “bleeding” is applied just maybe the grapes were harvested at a level more suited for rose wine production and not so much red wine production. (We always think of producing a rose wine by “Saignee” as an “afterthought”, just maybe it is the other way around).
Salute