Most wine tasters can depict sweetness in wines at residual sugar (RS) levels above five grams per liter (g/l). Wines below this are considered bone-dry, while wines with a residual sugar from 5 to 10 g/l are considered dry. Wines with an RS of 10 to 20 g/l are medium dry, RS 20 to 30 g/l medium sweet, and RS 30 g/l and above are considered sweet. Every wine country has its own terms to describe wines from the driest to the sweetest. The French scale is brut, sec, demi-sec, doux, loelleux, and liquoreux, while Italians use secco, abboccato, amabile, and dolce.