Is it allowed to "sugar" wine at all - that is sugar admit in any form? Well - this question is not so easy to answer and there are probably very few topics in the winemaking that are so often misunderstood. One should not imagine that undercover winegrowers, who at night and fog in their wine cellar sneak and empty sugar sacks into the tanks and barrels without permission.
A possible sugaring depends on the type of wine, the quality of the wine, the stage of the wine making process and the type of sugar ( dry sugar. wet sugar. grape. RTK (Rectified grape must concentrate). The climate / weather conditions of the vineyard concerned and the country-specific wine law concerns must also be taken into account. Because it does matter whether the wine comes from the cool north with often less sugar or from the hot south with often abundant sugar, but often less acidity originated in the berries.