On the Champagne sweetness scale, the sweetness of Champagne ranges from driest to sweetest, with Brut Nature being the driest and Doux being the sweetest. The sweetness level of a Champagne is the result of “dosage,” which is a step in the Champagne making process where producers add a small amount of grape must (or sugar) before corking the bottle.

Here are the sweetness levels of Champagne:

• Brut Nature – Dry: 0-3g/L sugar
• Extra Brut – Dry: 0-6g/L sugar
• Brut – Dry to a hint of sweetness: 0-12g/L sugar
• Extra Sec – A hint of sweetness to noticeably sweet, but not quite dessert quality: 12-17g/L sugar
• Sec – Noticeably sweet, but not quite dessert quality: 17-32g/sugar
• Demi-Sec – Sweet, bring on the cake! 32-50g/L sugar
• Doux – Very sweet, dessert in itself! 50+g/L sugar

Based on this information, the sweetest Champagne is Doux. Some examples of sweet Champagnes include Billecart-Salmon Demi-Sec, Veuve Clicquot Rich Blanc, and Piper-Heidsieck Cuvée Sublime Demi-Sec.