Labeling according to residual sugar

Still wines

Classification of still wines by residual sugar content

Dry

A wine that has fermented to the low residual sugar content it is allowed to reach:

• maximum of 4 g of residual sugar per litre; or
• maximum of 9 grams of sugar per litre if the difference between the residual sugar and the total acid content, converted into tartaric acid, is 2 grams or less.

Medium dry

A wine may be described as medium dry (semi-dry) if it contains:

• maximum of 12 grams of residual sugar per litre; or
• maximum of 18 grams of sugar per litre if the difference between the residual sugar and the total acid content converted into tartaric acid is 10 grams or less.

Medium sweet

The residual sugar content of the wine shall be greater than the maximum value laid down for medium dry wines but shall not exceed 45 grams per litre.

Sweet

According to the legislation, this is a wine with a residual sugar content of at least 45 grams per litre.

Sparkling and semi-sparkling wines

Classification of sparkling and semi-sparkling wines by residual sugar

brut nature / naturally hard / přírodně tvrdé

—  less than 3 g of sugar per litre (sugar not added after secondary fermentation)

extra brut /  extra hard / zvláště tvrdé

—  sugar content between 0 and 6 g/litre

brut / hard / tvrdé

—  sugar content less than 12 g/litre

extra dry / extra sec / zvláště suché / extra suché

—  sugar content between 12 and 17 g/litre

sec / dry / suché

—  sugar content between 17 and 32 g sugar/litre

demi-sec / medium-sec / polosuché

—  sugar content between 32 and 50 g/litre

doux / sweet / sladké

—  sugar content of more than 50 g sugar/litre