Style
Brut
The default dry style of champagne — dry but not austere, and the reference point for every other category.
Brut refers to a champagne with very little added sugar after disgorgement — twelve grams per litre or less. In practice this is the dry, versatile style most producers build their reputation on.
How it tastes
A well‑made brut is bright, focused and refreshing. Green apple and citrus are common; longer‑aged examples add pastry and almond.
When to serve
Brut is the natural aperitif and pairs happily across a meal. Chill to around 8–10°C — cold enough to be refreshing, not so cold that the aromas close down.