Brut

In sparkling wine law, brut means that residual sugar is at most 12 grams per litre. There are finer levels below it, such as brut nature or extra brut, with very little or no added sugar. Above come extra dry, dry and medium dry with rising sweetness.

The naming can confuse, because extra dry is sweeter than brut. This comes from historical terms dating from when sparkling wines were generally sweeter. Today brut is the most common and versatile style, suiting both aperitif and food. The applicable regulations are decisive.