The crucial point is that the sugar is added before fermentation and not afterwards, which means that it is not a matter of sweetening sour wine, and the addition of sugar is only permissible for table wines and vins de pays.
Oluline moment on suhkru lisamine enne fermentatsiooni aga mitte pärast seda, mis tähendab, et siin pole tegemist hapu veini magustamisega, kusjuures suhkru lisamine on lubatud ainult lauaveinidele ja teatud paikkonna veinidele.