Chaptalization

Chaptalization is a narrowly permitted measure in the cellar, in order to improve the must or wine. Without compensation for the lack of alcohol, some wines could not be kept for long. In which wines this addition of sucrose is allowed and under what conditions is regulated by law very detailed and differentiated, in order to limit chaptalization to the absolutely necessary level and to avoid abuses. For some years, chaptalization has also been allowed by concentrating or by adding grape must concentrate.