Brut is a French term for dry champagne with a little sugar added with the dosage, before the final bottling. The word originates from “brute,” i.e., savage, which the champagne producers used to describe the English customers who asked insistently for drier champagnes. Brut champagne can have a dosage of up to 12g/l of sugar. As consumers ask for drier wines, most Champagne houses nowadays use a dosage of about 8-10 g/l. Brut champagnes represent the vast majority of the champagnes produced and sold.