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Published 2006
RS g/l | Example descriptions |
< 3 with no sugar added after primary fermentation | brut nature/naturherb/bruto natural/pas dosé/zéro dosage |
0–6 | extra brut/extra herb/extra bruto |
< 12 | brut/herb/bruto |
12–17 | extra dry/extra trocken/extra seco |
17–32 | sec/trocken/secco or asciutto/dry/seco |
32–50 | demi-sec/halbtrocken/abboccato/medium dry/semiseco |
> 50 | doux/mild/dolce/sweet/dulce |
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