Like all Korbel California champagnes, Extra Dry is produced using the classic Méthode Champenoise bottle fermentation process. Korbel Extra Dry is blended to be a delicate, easy-to-enjoy, off-dry champagne. By blending multiple varieties, vintages and appellations, Korbel can assure the consistent quality of every bottle of Extra Dry.

Why do we call our "off-dry" cuvee "Extra Dry?" The reason goes back to the beginnings of the traditional Méthode Champenoise process. 200 years ago most champagnes were very sweet – typically 3 to 5% sugar. About 150 years ago a drier style began to emerge at about 1.5 to 2% sugar and was called "extra dry." By today's standards this level of sugar is considered "off-dry" (or slightly sweet), but the historic term "extra dry" has stayed with us.