During the production of champagne, it is aged on the yeast for a long time. Once this aging period is over, the yeast must be removed from the bottle. This step, known as “disgorging”, involves holding the necks of the bottles in a cooling liquid, usually at around -25°C, so that the yeast sediment freezes.

When frozen, the sediment is expelled from the bottle, and some champagne is inevitably lost in the process. To refill the bottle, a “liqueur d’expédition” is added. This is a mixture of wine and sugar, which determines the flavor and ultimately the style or designation of the champagne.

With this knowledge, it becomes clear that the term “dry” in champagne does not necessarily refer to low sugar content. If you want a champagne that is truly dry in taste, you should choose a Brut.