Real, pure and without added sugar make-up - this is how more and more influential winemakers are presenting their champagnes. This represents a tough challenge for the cellar master, since the dosage influences the balance and taste of the end product. Zero dosage production demands grapes for the base wine which are fully ripe, sweet and of selected quality, because intervention after the second fermentation in the bottle is not possible through added dosage. In return, the skillful work in the cellar is rewarded with a product that reflects the true character of the fruit in a special way. The “terroir” (the origin of the wines) is best expressed in this way, unspoiled by the addition of sugar.