DOSAGE

During the manufacture of sparkling wine, the addition of sugar is crucial on two occasions

During the manufacture of sparkling wine, the addition of sugar is crucial on two occasions: To begin with, sugar and yeast are added to the Cuvée – referred to as tirage liqueur. This is what makes the secondary fermentation process at all possible. However, the sparkling wine created as a result is unusually tart and completely sugar-free. For the final harmonious taste, the sparkling wine is fine-tuned with the so-called expedition liqueur – a precisely measured amount of sugar dissolved in wine. So: Anything for taste. In the EC, the following provisions apply (sugar in grams per litre):

  • extra brut/brut: 0 – 15 g/l
  • extra dry: 12 – 20 g/l
  • dry: 17 – 35 g/l
  • semi-dry: 33 – 50 g/l
  • doux: more than 50 g/l

The designations must be stated on the label.