so that the colour leeches out from the skins or by adding a small amount of red wine to give the wine a rosé tint.
BRUT NATURAL - A very dry style of Champagne in which the sugar content is less than 3 grams per litre. This is a very rare style of Champagne that is not widely available.
BRUT - The majority of Champagne falls into this category. Brut is a term to describe dry Champagne. Contains less than 12 grams of sugar per litre.
EXTRA DRY - A slightly confusing French term to signify that the Champagne is slightly sweeter in style, more middle-of-the-road style, not as Dry as brut.
SEC - A term to signify that the Champagne is medium sweet.
DEMI-SEC - A term to signify that the Champagne is a sweeter style with 30-50 grams of residual sugar.
CRAMANT - Cramant is a commune located in the Côtes des Blancs sub region of Champagne and the wines are classified as 100% Grand cru.