Bubbles

Every sparkling wine comes from two fermentations : the first fermentation (called alcoholic ) develops the alcohol, while the second fermentation ( sparkling wine ) forms the bubbles and slightly increases the alcohol content.

During this second fermentation, sugars are transformed into alcohol and carbon dioxide. However, a small part of the sugars remains in the wine and is not transformed into alcohol.

Depending on the amount of sugar remaining, the wine is classified as follows:

• Pas Dosé or Zero Dosage (less than 3 grams/litre): The sugar content is almost 0, and no sugar has been added after secondary fermentation.
• Extra Brut (between 0 and 6 grams/litre): Contains a small amount of sugar.
• Brut (between 6 and 12 grams/litre): Typically the most common, with a moderate sugar content.
• Extra Dry (between 12 and 17 grams/litre): Slightly sweeter than Brut.
• Dry (between 17 and 32 grams/litre): Even sweeter.
• Demi-Sec (between 33 and 50 grams/litre): Sweet.
• Sweet (over 50 grams/litre)