Labeling according to residual sugar
Classification of still wines by residual sugar content
A wine that has fermented to the low residual sugar content it is allowed to reach:
- maximum of 4 g of residual sugar per litre; or
- 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.
A wine may be described as medium dry (semi-dry) if it contains:
- maximum of 12 grams of residual sugar per litre; or
- 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.
The residual sugar content of the wine shall be greater than the maximum value laid down for medium dry wines but shall not exceed 45 grams per litre.
According to the legislation, this is a wine with a residual sugar content of at least 45 grams per litre.
Sparkling and semi-sparkling wines
Classification of sparkling and semi-sparkling wines by residual sugar
brut nature / naturally hard / přírodně tvrdé
— less than 3 g of sugar per litre (sugar not added after secondary fermentation)
extra brut / extra hard / zvláště tvrdé
— sugar content between 0 and 6 g/litre
brut / hard / tvrdé
— sugar content less than 12 g/litre
extra dry / extra sec / zvláště suché / extra suché
— sugar content between 12 and 17 g/litre
sec / dry / suché
— sugar content between 17 and 32 g sugar/litre
demi-sec / medium-sec / polosuché
— sugar content between 32 and 50 g/litre
doux / sweet / sladké
— sugar content of more than 50 g sugar/litre
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