Sparkling Labelling

Question 1

Brut Nature/ Bruto Natural/ Dosaggio Zero/ Naturherb/ Zero Dosage

Answer 1

0-3 g/l residual sugar–this is what remains naturally after fermentation
dosage may not be added

Question 2

Extra Brut/ Extra Bruto/ Extra herb

Answer 2

0-6g/l residual sugar

Question 3

Brut/ Bruto / Herb

Answer 3

0-12g/l residual sugar

Question 4

Extra-Sec/ Extra-Dry/ Extra Trocken

Answer 4

12-17g/l residual sugar

Question 5

Sec/ Secco/ Seco/ Dry/ Trocken

Answer 5

17-32g/l residual sugar

Question 6

Demi-Sec/ Semi-Seco/ Medium Dry/ Abboccato/ Halbtrocken

Answer 6

32-50g/l residual sugar

Question 7

Doux/ Dulce/ Sweet/ Mild

Answer 7

50+g/l residual sugar

Question 8

Non-vintage

Answer 8

Not a labelling term; describes wines made from grapes harvested in more than one vintage; standard house offering

Question 9

Vintage

Answer 9

Champagne; wine comes from a single year, best years

Question 10

Blanc de Blancs

Answer 10

White sparking wine made only from white grape varieties

Question 11

Blanc de Noir

Answer 11

White sparking wine made only from red grape varieties

Question 12

Prestige Cuvee

Answer 12

Not a labelling term; describes best wines in producers range

Question 13

Premium Cru

Answer 13

Wines made from grapes that come from Premier Cru or Grand Cru vineyards (Champagne)

Question 14

Grand Cru

Answer 14

Wines mades from grapes gown exclusively in Grand Cru vineyards (Champagne)

Question 15

RD

Answer 15

Recently disgorged; trade mark of Bollinger used for vintage wines that have had extended lees ageing; other producers have to use other terms for similarly made wines