There are three Brut levels of champagne: Brut Nature, Extra Brut, and Brut. The most common champagne is brut champagne. A brut champagne has less than 12 grams per liter of residual sugar, which is about 1/2 teaspoon per a 5 oz. serving. This is the most popular style of champagne that is available as it accounts for the highest sales. This style was first created in 1874 by Veuve Pommery. Brut Nature (more commonly called non-dosage or Ultra Brut) is bone dry and there is no sugar added in the dosage. I also enjoy these champagnes and they have the fewest calories of all the champagne styles (and are keto friendly).