Sweet red

A red wine is considered ‘sweet’ when its sugar level is higher than 45 g/l, though this figure can vary depending on the wine-producing country and regiónAccording to the International Organisation of Vine and Wine (OIV), the sugar level is calculated by analysing the combination of glucose and fructose. In Spain, the sweet red wines produced in the Eastern Mediterranean region are particularly noteworthy, especially the fondilliones and some single-varietal Monastrell wines.