Brut Nature

What it is

Brut Nature is the driest sweetness term a sparkling wine can carry in the European Union, and it also appears as 'pas dosé', 'dosage zéro' or 'dosaggio zero'. It means no sugar has been added after the second fermentation, so the wine keeps only a small amount of residual sugar. In Spain it is a common term, especially for Cava, and it is also found in Champagne, Franciacorta and other areas. On the palate it is very dry and taut: acidity, fruit and the notes from lees ageing are more exposed than in a Brut.

How it is made

In the traditional method, after disgorgement a liqueur d'expédition that may contain sugar is usually added to set the final sweetness; in a Brut Nature no sugar is added and the bottle is topped up with wine that has no added sugar. In the EU each term has limits in grams of sugar per litre: Brut Nature, under 3 g; Extra Brut, 0 to 6 g; Brut, under 12 g; Extra Dry, 12 to 17 g; Dry (Sec), 17 to 32 g; Medium Dry (Demi-Sec), 32 to 50 g; and Sweet (Doux), over 50 g. It is a sweetness category, not a grape or a region, so it can be found in sparkling wines from many different areas and grapes.

What to serve it with

• Oysters and shellfish
• Iberian ham
• Sushi and sashimi
• Fried fish
• Olives, anchovies and salted fish

On the wine list

• Show the sweetness level of every sparkling wine on the list: Brut Nature, Extra Brut and Brut are different, and guests looking for a very dry sparkler will appreciate it.
• Avoid suggesting it with sweet desserts: next to something sweet it tends to taste sharp and bitter; for dessert, a Demi-Sec or a Doux works better.
• Remind floor staff that 'Extra Dry' and 'Dry' are sweeter than Brut: it is a common source of confusion.