Define dosage and explain the typical sugar ranges used to label Brut, Extra Brut, and Brut Nature.

Define dosage and explain the typical sugar ranges used to label Brut, Extra Brut, and Brut Nature.

• A. Dosage is the sugar added before primary fermentation; Brut 0-12 g/L; Extra Brut 0-6 g/L; Brut Nature 0 g/L
• B. Dosage is the sugar added after bottling; Brut 15-30 g/L; Extra Brut 10-15 g/L; Brut Nature 5-10 g/L
• C. Dosage is the addition of liqueur d’expédition after disgorgement; Brut 0-12 g/L; Extra Brut 0-6 g/L; Brut Nature 0 g/L
• D. Dosage is the aging on lees; Brut 0-2 g/L; Extra Brut 2-6 g/L; Brut Nature 6-12 g/L

Answer: (C)

Dosage is the addition of liqueur d’expédition after disgorgement to adjust the sweetness and balance of the wine. This step happens after the sediment is removed and just before final corking, not during fermentation or after packaging. The sugar levels used in this dosage define the dryness category: Brut Nature (or Brut Zéro) is 0 g/L, meaning no sugar is added; Extra Brut is 0–6 g/L; and Brut is up to about 12 g/L. This is why option describing dosage as the post-disgorgement addition with those exact ranges is the best fit. The other descriptions misplace when the dosage is added or misstate the process, which is why they don’t align with how Champagne classifications are defined.

Dosage is the addition of liqueur d’expédition after disgorgement to adjust the sweetness and balance of the wine. This step happens after the sediment is removed and just before final corking, not during fermentation or after packaging. The sugar levels used in this dosage define the dryness category: Brut Nature (or Brut Zéro) is 0 g/L, meaning no sugar is added; Extra Brut is 0–6 g/L; and Brut is up to about 12 g/L. This is why option describing dosage as the post-disgorgement addition with those exact ranges is the best fit. The other descriptions misplace when the dosage is added or misstate the process, which is why they don’t align with how Champagne classifications are defined.