Extra Brut
/ˌɛkstrə ˈbruːt/
Extra Brut /ˌɛkstrə ˈbruːt/ is a legally defined sweetness level for sparkling wine, indicating a very dry style with 0–6 grams of residual sugar per liter. It is drier than standard Brut, giving a crisp, taut profile with little to no perceptible sweetness.
Examples
- A Champagne labeled "Extra Brut" with 3 g/L residual sugar, chosen by a sommelier for guests who want a very dry, mineral-driven aperitif.
- A Franciacorta Extra Brut served with oysters, where the low dosage highlights high acidity and saline, chalky notes instead of sweetness.
- A wine list that separates sparkling wines into Brut Nature, Extra Brut, and Brut categories so guests can easily identify how dry each option will taste.
Etymology
The term "Extra Brut" is French, combining "extra" and "brut." "Brut" originally means "raw" or "unrefined" in French and came to denote a dry style of sparkling wine in the 19th century, as Champagne houses created drier cuvées for markets that preferred less sweetness. "Extra," from Latin "extra" meaning "beyond" or "outside," was added to indicate a level of dryness beyond standard Brut. As consumer tastes shifted from very sweet to drier Champagnes, European regulations in the 20th century formalized sweetness categories, including Extra Brut, defining it as 0–6 g/L residual sugar for sparkling wines.