A common Champagne term not to be taken literally. Most Champagnes labelled as extra dry are actually sweet. The term refers to the amount of residual sugars in the wine.
I am passionate about wine, history and art. As an experienced wineo, I have deep respect for those who have the skills to blend art and science into a bottle of great wine; I truly don’t know how a vintner can possibly tango with Mother Nature all year...