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<h3>Classification of still wines by residual sugar content</h3>
<h4>Dry</h4>
<p>Wine that has fermented to a low residual sugar content, which may reach:</p>
<ul>
  <li>a maximum of 4 g of residual sugar per litre, or</li>
  <li>a maximum of 9 grams of sugar per litre if the difference between the residual sugar and the total acid content, converted into tartaric acid, is 2 grams or less.</li>
</ul>
<h4>Semi-dry</h4>
<p>A wine may be described as semi-dry if it contains:</p>
<ul>
  <li>a maximum of 12 grams of residual sugar per litre; or</li>
  <li>a maximum of 18 grams of sugar per litre if the difference between the residual sugar and the total acid content converted into tartaric acid is 10 grams or less.</li>
</ul>
<h4>Semi-sweet</h4>
<p>The residual sugar content of the wine shall be greater than the maximum value laid down for semi-dry wines but shall not exceed 45 grams per litre.</p>
<h4>Sweet</h4>
<p>According to the legislation, this is a wine with a residual sugar content of at least 45 grams per litre.</p>
<p>As a rule, these are special wines intended for long ageing. The alcohol content of our still sweet wines is often lower (7-11 %, this is common in straw, ice or berry selections).</p>
<h3>Classification of sparkling and still wines according to residual sugar</h3>
<ul>
  <li>'brut nature' - 'naturally hard': less than 3 g sugar/litre (no sugar added after secondary fermentation)</li>
  <li>'extra brut' - 'extra hard': sugar content between 0 and 6 g/litre</li>
  <li>'brut' - 'hard': sugar content less than 12 g/litre</li>
  <li>'extra dry' - 'extra sec' - 'extra dry' - 'extra dry': sugar content between 12 and 17 g/litre</li>
  <li>'sec' - 'dry' - 'dry': sugar content between 17 and 32 g sugar/litre</li>
  <li>'demi-sec' - 'medium-sec' - 'semi-dry': sugar content between 32 and 50 g/litre</li>
  <li>'doux' - 'sweet' - 'sweet': sugar content is above 50 g sugar/litre</li>
</ul>

Division by residual sugar

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