The sweetness of Prosecco
Like other sparkling wines, Prosecco wines are classified according to the level of residual sugar. In short: in the second fermentation of the wine, sugar and yeast are added to create the bubble. The sugar left over when this process is stopped results in a residual amount of sugar in the wine.
There are therefore essentially five versions of prosecco: Dry, Extra Dry, Brut, Extra Brut and Brut Nature, in order from the sweetest to the driest. The denominations Demi-Sec and Dolce, used for other sparkling wines, are essentially not available for Prosecco.
BRUT NATURE (also known as Brut Zero, Ultra Brut, Pas Dosé or Dosage Zéro), 0 – 3 g/l of residual sugar, is bone dry to your taste. It is the driest of the Prosecco and sparkling wines.
EXTRA BRUT, 0-6g/l of residual sugar, is very dry to your taste.
BRUT, 0-12g of residual sugar, is dry to your taste.
EXTRA DRY (also known as Extra Sec, Extra Seco), 12-17 g/l residual sugar, is medium dry to your taste (dry with a hint of sweetness).
DRY (also known as Sec, Secco), 17-32 g/l residual sugar, is medium sweet.
DEMI-SEC (also known as Semi-Secco), 32 – 50 g/l residual sugar, is sweet. The sweetest Prosecco, though not commonly available.
DOLCE (also known as Doux), 50+ g/l residual sugar, is very sweet. The sweetest of the sparkling wines, though Prosecco is not available in this sweetness.