INDICE DE SUCROSITE
1 2 3 4
These following guideline will allow you to find the right balance in terms of taste. They are defined by combining analytical elements (such as residual sugar, alcohol, acidity, pH, etc) with prospective tasting which takes into account the structure, the minerality/salinity and wine maturation after bottling.
1 Dry wine
Wine can be technically dry or taste dry. 0 to 4 g/l of residual sugar and up to 9g/l if total tartness includes at least 7g of Tartaric acid per liter
2 Medium dry
The wine isn't technicaly dry but the taste of sugar is weak and blends into the wine after the bottling and storage process.
9 to 18 g/l of residual sugar.
3 Medium sweet
Wine with medium sweetness, highlighted during the early years, wich gradually blends away as the bottle ages.
19 to 45 g/l of residual sugar.
Wine with marked sweetness.
>45 g/l of residual sugar