On a bottle of champagne, the terms Brut, extra-brut, or demi-sec simply indicate the sugar content of the wine. That's the difference!
It's during the disgorging stage that the winemaker or the House determines this sugar content. After expelling the dead yeast, the dosage liqueur is added to achieve the desired result.
Here is a summary table of the differences between the dosages:
| Brut Nature | Extra-Brut | Brut | Extra Dry | Sec | Demi-sec | Doux | |
| Sugar level in g/L | Less than 3 | Less than 6 | Less than 12 | Between 12 & 17 | Between 17 & 32 | Between 32 & 50 | >50 |
At Champagne Pierrel, 95% of our sales are Brut Champagne, and the dosage varies annually to perfectly match the cuvée. We produce a small amount of demi-sec for desserts and sometimes some extra-brut when the year permits.
You probably have other questions; here are our answers in the following links: