Pas-dosé sparkling wines are increasingly appreciated, not only because they are less caloric,but also because according to enthusiasts, The Zero Dosage represents the purest essenceof bubbles and the most authentic expression of the territory from which they come. They are very different from the same bottle in Brut version and below we will try to explain why.
In the vinification of a sparkling wine with Classic Method or Champenoise, the dosage or dosage is the practical one that is carried out before capping with corks, in which a wine of the same batch is added to each bottle after disgorgement (this is the case, precisely of the zero dosage) rather than a mixture called liqueur d'expédition or dosing syrupor which may contain sugar, aged distillate or wine aged in specially produced barriques. The purpose of the dosage is twofold: on the one hand it serves to soften a wine that does not contain sugars and, as a result, it has a very high acidity, on the other hand it is fundamental to provide the sparkling wine with those nuances of aroma and taste characteristic of the manufacturer. Liqueur d'expédition, the recipe for which varies from producer to producer, is secret in that it is the company's signature.
In the event that it is filled with only sparkling wine belonging to the same cuvée we have, precisely, a product called pas dosé or Dosing zero or Brut nature. In the bubbles Classic Method or Chapmenoise, if the final sugar residue of the wine is less than 3 g/l, it can be said non-dosed (or even Pas Dosé, Dosage Zero or Nature). If, on the other hand, the final sugar residue of the wine does not exceed 6 grams per liter of wine, the sparkling wine can be labelled as Extra Brut.
Below is an explanatory table to clarify the sugar dosages in the wine corresponding to the different labels:
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