At the end of the bottle ageing period, the winemaker adds a solution of wine and sugar to the Champagne. The scale of ‘sweetness’ ranges from extra-dry to sweet; The more pronounced sweet styles are Demi-Sec (33 to 50 grams of sugar per liter) and Doux (more than 50g/l).

Other (drier) styles include: Brut Natural or Brut Zéro or Brut Sauvage  (less than 3g/l), Extra Brut (less than 6g/l), Brut (less than 15g/l) , Extra Sec or Extra Dry (12 to 20g/l), Sec (17 to 35g/l) .

The addition of sugar (dosage) aids in the development of complex flavours, aromas, soft texture, and enhances the ageing potential of the Champagne.

Recommended Producers: Pol Roger