- 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.
- 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