|This examination assesses the
quantity of residual sugars.
The term describes a wine in which it is not possible to
detect any trace of sugar which can be present in quantities
less than gr. 2 per liter.
Wine which has a tenuously sweetish taste. Sugar residues
are included in 4 and 12 grams per liter.
Wine which is sweet to taste, but not predominantly so.
Sweetness is the dominant sensation.
Extremely sweet. This characteristic should be found only
in fortified wines or those made from partly dried grapes