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.
