Quality of a wine that has still kept undecomposed sugar and therefore has a pleasant sweet taste.
Most of the tasters can describe the sweetness in wines as levels of residual sugar above 5 grams per liter (g/l). The wines below this figure are considered to be very dry, while the wines with residual sugar from 5 to 10 g/l are considered to be dried. Wines with residual sugar from 10 to 20 g/l are medium dry; from 20 to 30 g/l are medium sweet; above 30 g/l are considered sweet. Every nation has its own terms to indicate the wines from the driest to the sweetest. The French scale is: brut, sec, demi–sec, doux, moelleux and liquoreux; the Italian one: secco, abboccato, amabile, dolce.
