Brut Nature and Zero Dosage are terms used to denote the very driest style of Champagne, with less than three grams of residual sugar per liter of wine. They are often referred to as being non-dosé or 'Brut Zero'.
Sweetness is a key component in defining the style of any Champagne. Before final bottling, most Champagne is given a final dosage (a mixture of sugar syrup and wine known as the liqueur d'expedition) to adjust its sweetness up to the desired level. This step is deliberately omitted for Brut Nature wines, leaving the wine in its 'natural' state.
Champagne Brut Nature wines are naturally high in acidity and low in sugar, making for a refreshing, searingly dry mouthful. At the opposite end of the sweetness scale are those Champagnes with more than 50g/L of residual sugar, labeled as Champagne Doux.
The official sweetness levels of Champagne are:
- Doux (50+ g/L)
- Demi-sec (33–50 g/L)
- Sec (17–35 g/L)
- Extra-Sec (12–20 g/L)
- Brut (0–12 g/L)
- Extra Brut (0–6 g/L)
- Brut Nature/Zero (0–3 g/L).
The most common sweetness level – just slightly sweeter than Brut Nature – is Champagne Brut.
