Another step on the ladder of the level of sweetness associated with sparkling wines. In the Extra Dry the residual sugar content is between 12 grams/liter and 20 grams/liter.
Starting from the bottom with "brut zero", the scale goes up to "brut nature", "extra brut" and "brut sauvage" (all of them very dry) and then "brut" (dry), "extra dry" (a hint of sweetness), "sec" (slightly sweet), "demi–sec" (moderately sweet) and "doux" (the sweetest of all).
