Before the sparkling wine bottle is finally sealed with a sparkling wine cork after disgorgement, the loss of liquid caused by the removal of sediment must be compensated by topping up with the dosage. The dosage not only gives the sparkling wine its distinctive character but also determines its taste profile, ranging from Brut Nature (very dry) to sweet (e.g. Semi-Dry). The dosage liqueur added to the sparkling wine is the secret of each sparkling wine producer. The approximate amount of dosage and thus the level of sweetness can be read from the taste indication on the label. The designations differ significantly from those used for still wines. For example, a dry still wine can have up to 9 g/l of sugar, while a dry sparkling wine can have 17 to 33 g/l of sugar.
The sparkling wines in our Sekthaus have a maximum sweetness of 7 g/l, making them Brut Nature, Extra Brut, or Brut.
The term “Brut” comes from French and translates, among other things, to “raw.” According to this understanding, a “raw” sparkling wine is one that requires little or no dosage. The residual sugar content in Brut can be up to 12 grams per liter. Our Raumland sparkling wines typically have a dosage between 4 and 7 g/l when we indicate “Brut.”
Different dosage / sweetness levels:
- Brut Nature / Zero Dosage: 0 to 3 g/l
- Extra Brut: 0 to 6 g/l
- Brut: 0 to 12 g/l
- Extra Dry: 12 to 17 g/l
- Dry: 17 to 33 g/l
- Semi-Dry / Demi-Sec: 33 to 50 g/l