Brut is a French word that literally means “crude,” “unrefined,” or “raw.” But in the case of sparkling wine refers to the amount of residual sugar in the wine.
Even though the popularity and sales of sparkling wines only continue to grow across the world of wine (especially among English-speaking wine lovers), there’s still a lot of confusion as to what these terms refer to.
The answer to that question is that they refer to the sweetness of the wine, in other words, the residual sugar in grams per liter of wine.
Brut Nature denotes 0-3 grams of residual sugar per liter of wine.
Extra Brut denotes 0-6 grams.
Brut denotes 0-12.
If you’re ever in doubt or can’t remember those figures, keep in mind that the Wikipedia entry on the “Sweetness of Wine” is extremely useful (for a lot of other information as well).
Over the last ten years or so, Bele Casel has been shift away from the Extra Dry style toward a more dry style.
That sounds extremely confusing, doesn’t it? Well, it is.
Extra Dry is actually sweeter than Brut at 12-17 grams of residual sugar per liter of wine.
We still make an Extra Dry wine here at Bele Casel and it remains highly popular in many of the markets where we sell our products.
But for the first time this year, we have released an Extra Brut as part of our shift toward drier wines.
And we are thrilled to share the news that the wines are now available in New York.
As of this week, Moore Bros., the highly acclaimed Manhattan wine shop specialized in artisanal wines from Italy like our own, has made the Bele Casel Asolo Prosecco Extra Brut DOCG available. Note that Asolo is the only one of the three Prosecco DOCG villages — Asolo, Valdobbiadene, Conegliano — that can label the wine as such.