Residual sugar content


Trocken (dry): up to 4 g/l or 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. Or, expressed as a formula: acidity +2 up to a maximum of 9.

Halbtrocken (off-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.

Lieblich (medium-sweet): up to 45 g/l of residual sugar

Sweet: from 45 g/l of residual sugar


DesignationResidual sugar content
brut nature / brut zero0-3 g/l
extra brut / extra herb0-6 g/l
herb / brut0-12 g/l
extra trocken / extra dry / très sec12-17 g/l
trocken / secco / dry / sec17-32 g/l
halbtrocken / demi sec / medium dry32-50 g/l
mild / doux / sweet / dolce> 50 g/l