Classification of still wines by residual sugar content

Dry

Wine that has fermented to a low residual sugar content, which may reach:

a maximum of 4 g of residual sugar per litre, or
a 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.

Semi-dry

A wine may be described as semi-dry if it contains:

a maximum of 12 grams of residual sugar per litre; or
a 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.

Semi-sweet

The residual sugar content of the wine shall be greater than the maximum value laid down for semi-dry wines but shall not exceed 45 grams per litre.

Sweet

According to the legislation, this is a wine with a residual sugar content of at least 45 grams per litre.

As a rule, these are special wines intended for long ageing. The alcohol content of our still sweet wines is often lower (7-11 %, this is common in straw, ice or berry selections).

Classification of sparkling and still wines according to residual sugar

'brut nature' - 'naturally hard': less than 3 g sugar/litre (no sugar added after secondary fermentation)
'extra brut' - 'extra hard': sugar content between 0 and 6 g/litre
'brut' - 'hard': sugar content less than 12 g/litre
'extra dry' - 'extra sec' - 'extra dry' - 'extra dry': sugar content between 12 and 17 g/litre
'sec' - 'dry' - 'dry': sugar content between 17 and 32 g sugar/litre
'demi-sec' - 'medium-sec' - 'semi-dry': sugar content between 32 and 50 g/litre
'doux' - 'sweet' - 'sweet': sugar content is above 50 g sugar/litre

Division of wine by region - Moravian and Czech wine regions

The Morava (Moravia) Wine Region

The Čechy (Bohemia) Wine Region

Climate, topography and soil