noun French — from doser (to dose, to measure out)

Dosage /ˈdəʊsɑːʒ/

The small addition of wine mixed with dissolved sugar (liqueur d'expédition) added to traditional-method sparkling wine after disgorgement. The amount of sugar in the dosage determines the final sweetness category of the bottle — from Brut Nature (zero or near-zero) to Doux (above 50 g/L).

Where dosage fits in the production process

1. Secondary fermentation

The wine is bottled with added sugar and yeast (tirage), which triggers a secondary fermentation in the bottle, creating CO₂ that dissolves under pressure to form bubbles.

2. Lees ageing

The wine rests on its dead yeast cells (lees) for months or years. Lees contact adds biscuity, toasty complexity and texture.

3. Riddling (remuage)

Bottles are gradually tilted and rotated over weeks so the lees consolidate in the bottle neck.

4. Disgorgement (dégorgement)

The bottle neck is frozen and the cap removed — the frozen plug of lees shoots out under pressure. The bottle is now clear but slightly under-full.

5. Dosage

A measured amount of liqueur d'expédition (wine + dissolved sugar) is added to top up the bottle and set the final sweetness level. Zero dosage = Brut Nature. More sugar = sweeter categories.

6. Corking and labelling

The bottle is immediately sealed with a cork and wire cage (muselet), then labelled for release.

The dosage decision

Dosage is often described as the final seasoning of a Champagne or traditional-method sparkling wine. By the time the dosage is added, the wine's structure, character and complexity are established — what dosage adjusts is the balance between the wine's natural acidity and sweetness. A high-acid, linear wine may benefit from a small dosage that softens perception without adding perceptible sweetness; a rounder, more opulent wine may work beautifully at zero dosage.

Most non-vintage Champagne is dosed at 8–10 g/L, comfortably within the Brut category. The trend toward lower dosage is real — many prestige cuvées have reduced their dosage over the past two decades — but the shift is driven by improved base wine quality (riper, better-balanced fruit from warmer vintages) rather than ideology. For the current regulatory context, see the Champagne Brut Nature rule change, and for the full sweetness scale the dosage determines, see the Sparkling sweetness terms guide.

Dosage champagne and champagne dosage levels

Dosage champagne — the measured addition of liqueur d'expédition after disgorgement — is the step that determines the final sweetness category of every traditional-method sparkling wine. Champagne dosage levels have shifted markedly over the past two decades: most major Champagne houses have reduced their standard Brut dosage from 10-12 g/L in the 1990s to 6-9 g/L today, driven by improved fruit ripeness from warmer vintages and consumer preference for drier styles. Some prestige cuvées now sit at Extra Brut (0-6 g/L) or even Brut Nature (0-3 g/L). The WSET Level 3 sparkling wine curriculum covers dosage champagne in detail, and Decanter and Wine Spectator publish comparative dosage level data across Champagne houses. For how these dosage levels translate into the sweetness terms on the label, see the sparkling sweetness terms guide.

Sources: Comité Champagne (traditional method regulations); WSET (sparkling wine production curricula); OIV (sparkling wine definitions and statistics). Last updated: 2026-10-14. Corrections via the contact form.

Questions

About dosage.

What exactly is in the dosage?

The dosage (liqueur d'expédition) is a mixture of reserve wine and dissolved cane sugar. The reserve wine is typically from the same producer's cellar and is chosen to complement the base wine's character. Some producers use aged reserve wines of considerable complexity; others use simple base wine. The proportion of sugar determines the final sweetness category. Producers who prefer a Brut Nature style may add zero dosage, or a tiny amount of wine without any sugar, simply to top up the headspace.

Why does dosage matter if the wine is already fermented?

By the time the dosage is added, the wine's alcohol, structure and primary character are fixed. What dosage adjusts is the balance point — how the wine's natural acidity sits against sweetness. A high-acid base wine with zero dosage can taste very sharp; adding even a small amount of sugar softens the perception of acidity and creates a rounder impression. Many producers describe dosage as a "seasoning" decision — the final adjustment that brings the wine into harmony. The Sparkling sweetness terms guide explains what the resulting categories taste like.

Is zero-dosage (Brut Nature) always better?

Not automatically — zero dosage is a style choice rather than a quality indicator. Without the buffer of even a small sugar addition, the wine's underlying balance is fully exposed. A well-made base wine from a ripe, well-balanced harvest, aged on lees long enough to develop textural complexity, can be superb at zero dosage. A sharp, thin base wine at zero dosage will simply taste harsh. Many experienced producers argue that a small Brut or Extra Brut dosage (4–8 g/L) produces better-balanced wine than zero dosage except in exceptional vintages. See the Champagne Brut Nature rule change for how the Brut Nature category is being formally tightened.

Does all sparkling wine have dosage?

No — dosage is specific to the traditional method (méthode traditionnelle / méthode champenoise). Prosecco, made by the Charmat/tank method, has no disgorgement step and therefore no dosage addition. Its sweetness is set by how much residual sugar remains after fermentation is stopped, rather than by addition after the fact. Pét-nat (pétillant naturel) wines are also sealed before fermentation completes, with no subsequent dosage. For how these methods differ, see the Red, white, rosé and sparkling methods guide.

What are the typical champagne dosage levels for each sweetness category?

The champagne dosage levels correspond directly to the EU sweetness scale: Brut Nature receives 0-3 g/L (Champagne AOC is tightening this to 0-2 g/L from January 2027); Extra Brut receives 0-6 g/L; Brut (the most common category) receives 0-12 g/L, with most major houses dosing at 6-9 g/L in practice; Extra Dry/Extra Sec receives 12-17 g/L; Sec receives 17-32 g/L; Demi-Sec receives 32-50 g/L; Doux receives 50+ g/L. The liqueur d'expédition used for dosage champagne is a blend of reserve wine and dissolved cane sugar — the winemaker adjusts the sugar concentration to hit the target dosage level precisely. Some producers use aged reserve wines of significant complexity in their dosage, adding depth alongside sweetness. The trend toward lower dosage in prestige cuvées reflects the quality of modern base wines — riper fruit from warmer growing seasons needs less sugar to achieve balance. See the sparkling sweetness terms guide for the full EU scale.

What does "récemment dégorgé" (RD) mean on a Champagne label?

"Récemment dégorgé" or "RD" means the wine was disgorged recently — i.e., it was kept on its lees for an extended period and only disgorged (and dosed) shortly before release. This is a premium designation associated with Bollinger, which created the style in 1967. Extended lees contact adds greater autolytic complexity (biscuity, yeasty, nutty depth); late disgorgement preserves this freshness because the wine hasn't been sitting post-disgorgement with its dosage for years. RD Champagnes are typically released at 10–20+ years of age and are among the most complex expressions of the traditional method.