<h3>Classification of still wines by residual sugar content</h3>
<h4>Dry</h4>
<p>Wine that has fermented to a low residual sugar content, which may reach:</p>
<ul>
  <li>a maximum of 4 g of residual sugar per litre, or</li>
  <li>a maximum of 9 grams of sugar per litre if the difference between the residual sugar and the total acid content, converted into tartaric acid, is 2 grams or less.</li>
</ul>
<h4>Semi-dry</h4>
<p>A wine may be described as semi-dry if it contains:</p>
<ul>
  <li>a maximum of 12 grams of residual sugar per litre; or</li>
  <li>a maximum of 18 grams of sugar per litre if the difference between the residual sugar and the total acid content converted into tartaric acid is 10 grams or less.</li>
</ul>
<h4>Semi-sweet</h4>
<p>The residual sugar content of the wine shall be greater than the maximum value laid down for semi-dry wines but shall not exceed 45 grams per litre.</p>
<h4>Sweet</h4>
<p>According to the legislation, this is a wine with a residual sugar content of at least 45 grams per litre.</p>
<p>As a rule, these are special wines intended for long ageing. The alcohol content of our still sweet wines is often lower (7-11 %, this is common in straw, ice or berry selections).</p>
<h3>Classification of sparkling and still wines according to residual sugar</h3>
<ul>
  <li>'brut nature' - 'naturally hard': less than 3 g sugar/litre (no sugar added after secondary fermentation)</li>
  <li>'extra brut' - 'extra hard': sugar content between 0 and 6 g/litre</li>
  <li>'brut' - 'hard': sugar content less than 12 g/litre</li>
  <li>'extra dry' - 'extra sec' - 'extra dry' - 'extra dry': sugar content between 12 and 17 g/litre</li>
  <li>'sec' - 'dry' - 'dry': sugar content between 17 and 32 g sugar/litre</li>
  <li>'demi-sec' - 'medium-sec' - 'semi-dry': sugar content between 32 and 50 g/litre</li>
  <li>'doux' - 'sweet' - 'sweet': sugar content is above 50 g sugar/litre</li>
</ul>

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Division by residual sugar

<h2>Quality wine with an attribute (Wine with an attribute)</h2>
<p>The grapes for production must meet all the requirements for the production of quality wine. In addition, they must come from a single wine-growing sub-region and the origin of the grapes, their sugar content, weight and, where appropriate, the variety or mixture of varieties must be verified by the HSSI. In the case of wines with an attribute, the sugar content of the must may not be increased. The labels of attribute wines shall contain the name of the wine-growing area and sub-region, may contain the name of the variety or varieties, the vintage year and the name of the wine-growing commune and vineyard area. A wine with an attribute may be labelled with a stamp endorsement. The number of the batch and the quality reference number assigned by the HPAI are also required.</p>
<h3>Types of individual attributions:</h3>
<p></p>
<h4>Cabinet wine</h4>
<p>Category of wines produced from musts which have reached at least 19 &deg;NM. These are usually lighter, dry, pleasantly drinkable wines.</p>
<p></p>
<h4>Late harvest</h4>
<p>Wines where the grapes have been harvested at a sugar content of at least 21&deg;NM. These are usually full-bodied, extractive, dry or semi-dry wines.</p>
<p></p>
<h4>Selection of grapes</h4>
<p>Wines made from grapes that have ripened to at least 24 &deg;NM. They are usually full-bodied, extractive, higher in alcohol, sometimes with a higher residual sugar content.</p>
<p></p>
<h4>Selection of grapes</h4>
<p>Wines made from grapes that have been matured for a very long time in the vineyard and the must obtained from them has reached at least 27 &deg;NM. These are usually very full-bodied, extractive, semi-sweet or sweet wines.</p>
<p></p>
<h4>Ice wine</h4>
<p>Produced by pressing frozen grapes harvested at a temperature of -7 &deg;C or less. The must obtained must have a sugar content of at least 27 &deg;NM. The grapes must not thaw during pressing, so some of the water in the grapes remains unpressed in the form of ice crystals and the pressing process produces a concentrated must. Ice wines tend to be very extractive and sweet. They can only be produced in certain vintages and are therefore rare and relatively expensive.</p>
<p></p>
<h4>Straw wine</h4>
<p>Wines made from grapes dried for at least three months on straw or reeds or hung in a well-ventilated area. This evaporates some of the water and concentrates the extractives. The must obtained must be at least 27 &deg;NM. Pressing may take place after two months if the must reaches a sugar content of 32 &deg;NM. Straw wines tend to be very extractive and sweet. They are difficult to produce and are therefore relatively rare and expensive.</p>
<p></p>
<h4>Selection of onions</h4>
<p>Wines made from selected berries affected by noble rot or from overripe berries that have reached a minimum sugar content of 32 &deg;NM. Due to the extremely long ripening period, such ripe berries usually turn into raisins - onions. These are usually very extractive, sweet, rare and therefore expensive wines.</p>

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