Most champagne is labelled Brut, which is the standard bone-dry style. The style of a champagne is determined at the last moment,before the cork goes in,when a quantity of sugar in solution known as the dosage is added to create the final taste. Even brut contains some sugar, since unadorned champagne is a naturally very acidic wine. Avery few wines receive no dosage at all, and may be labelled Brut Zero. Alternatively, an above average amount of sugar can be added to create a sweeter style  either medium dry, labelled Demi-Sec or positively sweet, and labelled either Doux or, sometimes, Rich. Louis Roederer produces a nicely balanced "Rich"