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Brut Champagne : Key Points

Embodying the true essence of the signature style of each House, a Brut Champagne is produced each year from blend composed by the Cellar Master. Whatever the quality of the vintage and the yield of the harvest, the Cellar Master must manage to reproduce each year a Champagne Brut representative of the House’s identity. Brut Champagne is therefore mostly non-vintage, in which case it is called “Brut Sans Année” or "BSA". In France, Brut Champagne represents the majority of Champagne consumed.

Like off-dry (sec) and semi-sweet (demi-sec), Brut is a name used to designate the quantity of sugar (dosage) added. This dosage, also called "dosing liquor" is added once disgorgement has been completed and consists of a blend of pure cane sugar and two-year-old Champagne wines called "reserve wines". To produce a Brut Champagne consistent in style from one vintage to the next, a blend of a wide range of reserve wines is essential.

Thus, in order to produce a Brut Champagne, in accordance with European legislation, the quantity of sugar added to the dosing liquor must be less than 12 grams of sugar per litre. The dosage is thus achieved once the bottle is disgorged and the dosing liquor added using an automatic or semi-automatic machine.