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extra dry

extra dry (GB)
très sec (F)
extra seco (ES)
extra secco (I)
extra seco (PO)
extra droog (N)
Unlike "dry" is "extra dry" at least Still wines not a wine-law term. at sparkling wine This is certainly the case. This is often criticized because of the scope for dry with up to 9 g / l residual sugar is relatively large. In the run-up to the EU accession in 1995 Austria wanted to bring in its then wine legislation, in addition to "dry" (up to 9 g / l) was very well a "extra dry" (up to 4 g / l) was provided. This was rejected by other countries on the grounds of suggesting a "higher quality dry". In these countries there are the terms (which are not allowed on labels) Franconian dry. classic dry and Austrian dry, See regarding the other flavors below sugar content,

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