Prosecco is the best-selling wine in the world, perhaps due to its lightness, fine bubbles, and fruity flavor. Yet, despite its simplicity, it can sometimes still confuse us. Brut, Extra Dry, and Dry – what do they mean? If you’ve ever asked yourself this question, you’re not alone, and we’re here to clarify.
The terms Brut, Extra Dry, and Dry indicate the residual sugar left in the wine. They are therefore a key indicator of one of Prosecco’s most important characteristics: its sweetness level.
Metodo Charmat e il residuo zuccherinoLe varianti del ProseccoBrut Extra DryDryExtra Brut e Dosaggio ZeroExtra: Demi-sec e dolceConclusione
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Charmat Method and Residual Sugar
To understand where the residual sugar comes from, we first need to look at the sparkling process.
For its “prise de mousse,” Prosecco uses the Charmat-Martinotti Method, which involves a second fermentation of the wine in a pressurized tank (autoclave) with the addition of a sugar solution and selected yeasts.
The yeasts convert part of the sugar into alcohol and carbon dioxide, while the remaining sugar, known as residual sugar, gives the wine its varying levels of sweetness.
Prosecco Variants
After the sparkling process, Prosecco is classified based on the amount of dissolved residual sugar.
The three main classifications are: Brut, Extra Dry, and Dry.
Brut
A Prosecco is classified as Brut when the residual sugar is less than 12 grams per liter. This style has only recently become common and pairs well with light first courses and fish-based second courses. A drier sparkling wine also allows the more mineral characteristics of the wine to shine, which can be appreciated without sugar. In recent years, Brut has become increasingly popular, especially among Italian palates.
Extra Dry
Prosecco is classified as Extra Dry when residual sugar ranges from 12 to 17 grams per liter. This is the most popular style of Prosecco, the one everyone knows, which has helped make Prosecco a global phenomenon. Extra Dry is perfect both as an aperitif and throughout a meal. It’s the right balance, appealing to many, with fruity notes of Golden apple and the delicacy of white flowers.
Dry
Prosecco is considered Dry when the residual sugar exceeds 18 grams per liter, but never more than 32 grams. Dry is the most historic and traditional style of Prosecco and is usually the preferred dosage for Cartizze. In this style, the fruity and floral notes reach their peak, highlighting the wine’s freshness and smoothness. Dry Prosecco is almost always recommended for toasts, as an aperitif, or paired with a dessert at the end of a meal due to its natural sweetness.
Extra Brut and Dosaggio Zero
In Prosecco’s classification, there are also other variants such as Extra Brut and Dosaggio Zero (also called Pas Dosé or Brut Nature). Despite their growing popularity in recent years, these styles remain uncommon and are often appreciated only by a niche of enthusiasts who prefer drier wines.
- Extra Brut → Residual sugar less than 6 grams per liter
- Dosaggio Zero → Residual sugar less than 3 grams per liter
Extra: Demi-Sec and Sweet
These classifications are common and recognized for sparkling wines in general, but they are not allowed in Prosecco, as the regulations prohibit them in any form. A sparkling wine is considered demi-sec when residual sugar is between 33 and 50 grams per liter, and sweet when it exceeds 51 grams per liter.