Today, champagne is ranked from driest to sweetest in categories that progress from brut nature (naturally strong), extra brut (extra strong), and brut (strong) on the dry end and then—despite the hopelessly misleading names—on into the categories of sec (dry), extra sec (extra dry), demi sec (half dry), and doux (gentle) on the sweeter end. Essentially, brut is dry and sec is sweet. Our demi sec—one of the sweeter champagnes on the market—has up to twenty grams of sugar per bottle.
