In this champagne classification there is a slight perception of sweetness based on a medium dry dosage (1.5%) resulting in 1.2 to 2.0% sugar.
Literally "extra dry," this is also a champagne designation that is somewhat sweeter than brut.
Dissolved solids (acids, salts and sugars) in wine which remain after evaporation of water and alcohol. Those same solids can give wine depth of flavor and weight on the tongue.