How does the residual sugar in Prosecco labeled Extra Dry compare to Brut Champagne?
Extra Dry Prosecco contains more residual sugar than Brut Champagne.
A significant point of confusion for consumers arises because the sweetness scales used to designate residual sugar levels are not standardized or aligned between the Champagne and Prosecco regions. Specifically, a Prosecco labeled as Extra Dry actually possesses a higher concentration of residual sugar, typically ranging between 12 to 17 grams per liter. In contrast, a Champagne labeled Brut—which signifies a much drier style—usually contains less than 12 grams per liter of sugar. Therefore, when seeking the driest option across both, one must look for the Brut or Extra Brut categories within each respective wine, as the common terms do not correspond numerically between the two.
