In terms of sugar content per liter, wine folly notes that brut nature has zero to three grams, extra brut has up to six grams, brut has up to 12 grams, and extra dry has 12 to 17 grams.

The main difference between brut champagne and extra dry champagne is in the sugar content or level of sweetness. The difference between these two champagnes is the level of sweetness. Bone dry as no sugar is added;

Main differences between brut and extra dry.

Here is a link with some numbers if you are interested: There is no difference in the making process of champagne and a brut except that brut is devoid of sugar called extra dry champagne while champagne contains sugar to make it palatable. This is the most common style of champagne;

Brut is a less sweet version of champagne, whereas extra dry has more focused sugar content.

Of the three you listed, brut is the less sweet, dry is sweeter, and extra dry is actually sweeter than dry. Do you know the difference between brut and extra dry? Brut is a french word which actually means, dry, raw and unrefined.

It tastes dry with very low sugar content (1.5% sugar).

It's confusing enough that brut is actually drier than extra dry, but to further boggle the mind, some producers break down brut—the driest of categories—even further, into extra brut and brut natural. Brut is dry on the palate and sour, whereas extra dry is not as dry and tastes less acidic. So, if you want to keep it on the dry side, opt for extra brut or brut nature if it’s available.

Very dry to fairly dry.

The term “brut” is simply a level of sweetness in sparkling wine. Brut champagne vs extra dry champagne. What is the difference between brut and extra dry?