> more sugar is added, called "the dosage" A dosage is added at the very end of production, but this is to already fizzy wine to sweeten it for the market, and

> more sugar is added, called "the dosage" A dosage is added at the very end of production, but this is to already fizzy wine to sweeten it for the market, and leads to the classification like brut (dry) or doux (sweet). "During the bottling process, the winemaker adds the liqueur de tirage (a sweet blend of 1 kg of cane or beet sugar per liter of old wine), which initiates the second fermentation period lasting for 6-8 weeks." [0] You can get champagne with no dosage, usually called extra brut, that is very dry. [0] https://www.pernod-ricard.com/en/media/champagne-production-method https://www.pernod-ricard.com/en/media/champagne-production-...