dosé

Dosé is a term used in the production of sparkling wines, especially Champagne and other French sparkling wines, to refer to the dosage: the final addition of a sugar–wine mixture after disgorgement to determine the wine’s final sweetness level. The dosage, also called liqueur d’expédition or liqueur de dosage, compensates for acidity lost during production and aging and adjusts the wine’s balance. It is measured in grams of sugar per liter (g/L) and influences perceived sweetness, body, and balance.

The dosage is added after the wine is removed from its lees and the bottle is prepared for sale, and the amount chosen reflects a producer’s style, vintage conditions, and market expectations. Some winemakers opt for little or no dosage to produce a very dry wine, while others use higher dosages to create a sweeter profile or to soften vigorous acidity.

Common sweetness levels, expressed in g/L, are often used in labeling and styling:

- Brut Nature or Brut Zéro: 0–3 g/L

- Extra Brut: 0–6 g/L

- Brut: up to 12 g/L

- Extra Dry (Extra Sec): 12–17 g/L

- Sec: 17–32 g/L

- Demi-Sec: 32–50 g/L

- Doux: more than 50 g/L

The term is most closely associated with Champagne but is applied to other sparkling wines to indicate sweetness level. The dosage remains a key variable in shaping a sparkling wine’s style and consumer perception.