Brut NV Champagne

Most champagne is dry, commonly referred to as Brut. There is currently a trend for drier champagnes. Brut champagnes have a dosage of between 6 - 15 grams of sugar per litre. The dosage (sugar) is added after the second fermentation. This dictates the final sweetness of the champagne.
Around nine out of every ten bottles of champagne sold are non-vintage (NV). NV Champagnes are a blend of several years' harvests. By blending wines from different harvest, champagne producers are able to maintain a high leverl of consistency and an distinct 'House style'. NV Champagnes must be aged for a minimum of 15 months. Many champagne houses though age their NV champagnes for three years.