The residual sugar content specifications for all Prädikatswein is determined and strictly enforced according to the Qualitätswein aus Österreich regulations.
- Dry (Trocken)
A residual sugar content of up to 4 g/l, or a maximum of 9 g/l if the overall acidity is not lower by more than 2 g/l. For example: a wine with 8 g/l sugar must have at least 6 g / l acidity in order to bedeclared “dry”. Or, expressed as a formula: acidity + 2 up to a maximum of 9.
- Half-dry (Halbtrocken)
When the wine surpasses the “dry” limit and reaches a maximum of 12 g/l.
more than 12 g/l up to 45g/l
more than 45g/l