Residual sugar content

up to a maximum of 9 g/l if the total acidity is not lower than 2 g/l below this value. For example, a wine with 8 g/l of residual sugar requires at least 6 g/l of acidity to be declared as trocken or dry

The maximum permitted residual sugar value is 18 g/l, subject to the total acidity (measured as tartaric) being no less than 10 g/l below this value.

up to 45 g/l of residual sugar

from 45 g/l of residual sugar