Brut Nature is the term used for the driest style of Champagne, where no additional sugar is used during the production process. This style can have from 0-3 grams of residual sugar per liter, in comparison to a Brut, which can have up to 12 grams. The first example was pioneered in 1846, and followed closely by Mathilde-Emilie Perrier, owner of Champagne Laurent Perrier, who in 1889 launched “Grand Vin Sans Sucre” (Great Wine Without Sugar), to please the British market and her own preference for drier wines than the ones being produced at the time. Brut Nature Champagne is delicate and fresh, with pronounced mineral and citric aromas. Nowadays, the term is used around the world to refer to other sparkling wines made without added sugar.
Author: Maytte Rivera
