Sparkling wines made in the traditional method undergo 2 separate fermentations.
The first fermentation is generally fairly rapid, in a large tank and provides what we call the base wines that will then be bottled for a further fermentation.
Grapes destined for quality sparkling wine are generally high in acidity, something that requires moderating at the end of the production process and this is where ‘dosage’ comes in.
After the first fermentation, base wines are blended and then bottled with additional yeast and sugar. This increases the alcohol and introduces bubbles to the wine.
After the sediment has been removed from the wine the bottle is topped up with a mixture of wine and sugar. This is the ‘dosage’ and the level of sugar added depends upon the style of wine produced.
A Brut zero or zero dosage has had no sugar added at this point whereas a Brut may typically have between 0 and 12g per litre of sugar added and an extra dry 12-17g of sugar.
This has been the accepted method of making quality sparkling wine for hundreds of years so it should not come as a shock that sugar is added at the end of the process.
The addition of sugar provides balance for the naturally high acidity in the wines.
