Tag: Prosecco sweetness

According to winemaking standards, Extra Dry Prosecco typically contains between 12 and 17 grams of residual sugar per liter. This might be confusing to many consumers, as the term 'Extra Dry' suggests a very low sugar content, but it's actually sweeter than the 'Brut' style.

The amount of residual sugar (RS), or leftover grape sugars after fermentation, determines a wine's sweetness. In Prosecco, this is a key factor in defining the wine's character. Understanding terms like 'Brut' and 'Extra Dry' is important for selecting the right bottle.

Despite its name, Prosecco Extra Dry is not the driest style of Prosecco, containing a residual sugar level of 12 to 17 grams per liter. This level of sweetness, often described as medium-dry or off-dry, is a deliberate choice by winemakers to create a more approachable and fruity flavor profile compared to its drier counterparts. The residual sugar is naturally occurring from the grape fermentation process.

According to the official sweetness classification for Prosecco, Extra Dry Prosecco contains between 12 and 17 grams of residual sugar per liter. This is actually sweeter than the more common Brut Prosecco, which has less sugar, making the term “Extra Dry” somewhat misleading to many consumers.