Dosage
The sugar solution added to champagne after disgorgement — from zero to demi-sec
What It Is
In the traditional method of sparkling wine production, disgorgement (removing the spent yeast plug) expels a small amount of wine along with the lees. The dosage — a mixture of wine and dissolved cane sugar called the liqueur d'expédition — tops up the bottle and shapes the final style.
The Dosage Scale (EU)
| Style | Residual Sugar | |---|---| | Brut Nature / Zero Dosage | 0–3 g/L | | Extra Brut | 0–6 g/L | | Brut | 0–12 g/L | | Extra Dry | 12–17 g/L | | Sec / Dry | 17–32 g/L | | Demi-Sec | 32–50 g/L | | Doux | 50+ g/L |
The Natural Approach
The natural champagne movement has almost universally adopted Brut Nature or Extra Brut dosage levels. Zero dosage forces the base wine to stand on its own — there is no sugar to mask acidity or green notes. It requires riper grapes, cleaner fruit, and more confident winemaking.
Legrand-Latour, Romain Henin, and Champagne Augustin all produce Brut Nature wines. Champagne Ponson's signature cuvée is Extra Brut.