Traditional-methodsparkling – made via a second fermentation in bottle – is made in regions around the wine world, and yet Champagne continues to enjoy the widest recognition, thanks to its esteemed history, the power of its brands and its range of styles.
SWEETNESS
This is determined by the amount of residual sugar in the dosage – amixture of sugar and wine added to the Champagne before the final bottling. Brut, by some distance, is the most popular.
The most rasping category is which also goes by the name and, as the wordingcategory contains between 12g and 17g/L, followed by the increasingly sweet
