The dosage is the final touch before corking the bottle.
It corresponds to the addition of a small quantity of liqueur. It depends on the type of wine you wish to obtain.
The liqueur de dosage, also known as " liqueur d'expédition ", is most often made from cane sugar dissolved in wine at a rate of 500 to 750 g/l, or a more aromatic liqueur that the winemaker will have prepared in advance from great wines that he has been storing for many years in casks, for example.
For a sweet champagne, more than 50 grams of sugar per liter; for a demi-sec, between 32 and 50 grams of sugar per liter; for a sec, between 17 and 32 grams of sugar per liter; for an extra dry, between 12 and 17 grams of sugar per liter; for a brut, less than 12 grams of sugar per liter; and for an extra brut, between 0 and 6 grams of sugar per liter. If the wine contains less than 3 grams of sugar and nosugar has beenadded, it may be labelled "brut nature", "pas dosé" or "dosage zéro".