Dosage: an operation carried out immediately
after disgorgement. The dosage consists in adding sugar to the bottle of champagne,
by means of a liqueur d’expédition (a mixture of Champagne wine and sugar).
Based on the quantity of liqueur added, and therefore the sugar content of the champagne,
different types of champagne can be obtained: brut, extra dry, sec, demi-sec,
... Immediately after the dosage, the bottle of champagne is sealed with a cork
stopper, wire cage, then shaken to mix the liqueur d’expédition with the
Champagne wine. The regulatory statement to be
affixed to the labels of champagne bottles, depending on the sugar content are
as follows:
- Brut nature, pas dosé or dosage zéro: less than 3 g/L of sugar and no added sugar.
- Extra brut: between 0 and 6 g/L of sugar.
- Brut: less than 12 g/L of sugar.
- Extra dry: between 12 and 17 g/L of sugar.
- Sec: between 17 and 32 g/L of sugar.
- Demi-sec: between 32 and 50 g/L of sugar.
- Doux: more than 50 g/L of sugar.
The sugar content of the champagne can not be higher or
lower by more than 3 g/L compared to the mention on the label.
For several years
now, the tendency is aimed at considerably reducing the dosage. Based on the dosage decided by the producer,
he can change the characteristics of the champagne obtained. Champagne with a
high dosage is rounder and smoother. Equally, the dosage can mask the
personality of the champagne or the characteristics of its terroir of origin.
On the contrary, a low dosage allows the Chef du Cave to obtain champagne that
is pure, sophisticated, lively, elegant, and even mineral.
