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2.8

Amount (in grams per liter) of the average drop in dosage (sugar) levels in Brut Champagnes in the last fifteen years. The reasons for the big decline in the amount of sugar used in Champagne? Harvesting riper grapes, plus a trend toward longer time on the yeast lees and using more reserve wine, both of which mitigate against the need for sugar as camouflage.

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