Here you will find our selection of the best extra brut champagnes from winegrowers. These are champagnes with a low sugar content (less than 6 g/l), very expressive and of a very high quality. Elegant and refined, they stand out thanks to a beautiful acidity that has made their reputation among connoisseurs.
An extra brut champagne is ideal to awaken the taste buds as an aperitif. It can be served with raw fish, seafood and refined meats.
Whichever champagne you prefer, the Champagne Terroir team is keen to present you with our best selections from the know-how of the Champagne winegrowers. You will find all the great classics in our selection: brut, extra brut, demi sec... But do you know the difference between these champagnes?
Each of these terms refers to the sugar content in your champagne. As this "dosage" is the very last step in the long champagne-making process, the sugar level is often the only difference between two cuvées produced by the same winemaker.
Indeed, it is from the dosage stage that the distinction is made between two champagnes produced by the same winemaker. Before the dosage, there is no difference between a brut and a dry champagne, as long as they are both made from the same cuvée (i.e. the same blend of grapes). The dosage takes place after the disgorging, a step that allows the expulsion of the wine deposit. Disgorging is done using two different techniques:
1. On the fly by tilting the bottle and engaging the disgorging tongs. The carbon dioxide gas is expelled from the bottle, taking the deposit with it.
2. On ice, where the disgorger plunges the neck of the bottle into a refrigerated tray at -25°C. An ice plug is formed over a few centimetres and traps the deposit. When the bottle is decapped, the gas expels the ice cube and thus the deposit it contains.
After disgorging comes the dosage. This is the last stage in the champagne making process before corking. It is at this point that the champagne becomes extra brut (or another denomination).
At this stage of the production process, the dosage consists of adding a small quantity of liqueur. This liqueur is a mixture of wine and cane sugar. The producer's choice of different wines has an important influence on the final flavour. If he wants to keep the personality of his terroir intact, he will select the most neutral liqueur possible. If, on the other hand, the aim is to achieve more diverse aromas, he will prefer a liqueur made from great wines that have been stored for many years.
It is the quantity of liqueur added, the dosage itself, that determines the type of champagne:
- Doux with more than 50 grams of sugar per litre
- Demi-sec (Semi-Dry) with 32 to 50 grams of sugar per litre
- Sec (Dry) with 17 to 32 grams of sugar per litre
- Extra-dry with 12 to 17 grams of sugar per litre
- Brut with less than 12 grams of sugar per litre
- Extra-brut with 0 to 6 grams of sugar per litre
Extra brut champagne thus contains the lowest amount of sugar.
Champagne Terroir offers a wide selection of extra brut champagnes so that everyone can find what best suits their taste. But of course, the general characteristics are the same:
- Extra brut champagne has the lowest sugar content, which makes it appreciated by people who do not like sweetness but prefer a slight bitter taste.
- The high acidity characteristic of the Champagne soil stands out because it is not offset by the addition of sugar
- It appears livelier and is naturally more refreshing
- Its enthusiasts consider it to be purer but recognise that it can be a little rough for an unaccustomed palate
- Finally, extra brut champagne is often reserved for the aperitif to whet your appetite, but this is all subjective and you can serve it for absolutely any occasion!
Our team of specialists is here to help you. Simply contact us by email, phone (+33 1 89 27 00 60) or via the live chat at the bottom right of your screen. We will then answer all your questions and help you find your ideal champagne!