Answers:
Brut is a term used on Champagne and adopt by other sparkling wines.
For the consumer it indicates a dry wine. (The French try to confuse us by using the permanent status 'Extra Dry', which is in certainty sweeter.)
The final part of the Champagne making process is to remove inert yeast caused by the second in-bottle fermentation. Some wine is also lost, and that requirements to be topped up. It is topped up with sweetened wine. That is particular as the 'dosage'. The amount of sweetness that is added within the dosage determines how sweet or dry the Champagne will be, and thus how it will be indicated on the label, as Brut, Extra Dry, Doux etc.
French regulations enunciate that the amount of sugar, in grams per litre) is pigeonholed as follows.
Doux (more than 50 grams/litre)
Demi-Sec (33-50 grams/litre)
Sec (17-35 grams/litre)
Extra Dry (12 -20 grams/litre)
Brut (less than 15 grams/litre)
Extra Brut (0-6 grams/litre)
Brut Nature (0-3 grams/litre)
Other Answers:
Dry, I believe.
dry
sec = sweet.
It means dry
*
Brut is a lable applied to the driest champagne and other sparkling wines. Brut wines are drier than those characterized extra dry.
You can have full details of brut wine and adjectives kinds of wine at the following site:
Happy Wining and Dining !
Source(s):
http://www.winedefinitions.com/define/brut.htm
It channel its a dry wine
dry