In the traditional method of making sparkling wines, also known as the Méthode Traditionnelle, after the wine is disgorged, it is typically topped up with a mixture of wine, sugar, and yeast called the “liqueur d’expédition.” This process is called dosage, and it is done to adjust the wine’s final sweetness level and also to add bubbles to the wine.
However, not all sparkling wines are topped up, there are sparkling wines that are made using the traditional method and then not topped up, known as “non-dosage” or “zero dosage” sparkling wines. These wines have no additional sugar added, after the disgorging process, before the corking, which means the final product is drier and more acidic than the traditional method wines.
Wines that are not topped up will have a more intense acidity and minerality and lower sugar levels. This process allows the wine to express its terroir and the natural flavors of the grape more. They are usually labeled as “Brut Nature” or “Brut Zero” It’s important to note that Extra Brut, which is the driest style of sparkling wine, with less than 6 grams of sugar per liter, is not the same as non-dosage or zero dosage wines.
