Champagne classification by sweetness

The amount of sugar added after the second fermentation and aging varies and will dictate the sweetness level of the Champagne.

• Brut Natural or Brut Zéro (less than 3 grams of sugar per liter)
• Extra Brut (less than 6 grams of sugar per liter)
• Brut (less than 15 grams of sugar per liter)
• Extra Sec or Extra Dry (12 to 20 grams of sugar per liter)
• Sec (17 to 35 grams of sugar per liter)
• Demi-Sec (33 to 50 grams of sugar per liter)
• Doux (more than 50 grams of sugar per liter)

The most common is brut, although throughout the 19th century and into the early 20th century Champagne was generally much sweeter than what we see today.

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