Are you having a hard time deciding? We'll make it simple. Most of the wines we feature are what we call "Bone Dry," meaning between 0-1 gram per liter residual sugar. This is where most premium wine sits, although it's tough to gauge without actually getting the facts (this is why we run chemistry analysis on all of our wines). Essentially these wines are residual "sugar-free." Meaning the glucose + fructose from the grapes were entirely used in the fermentation of the wine into an alcoholic beverage. There's no more left!
Most of our natural wines are fermented to complete dryness, but for whatever reason, a wild fermentation may stop. This could leave a trace of residual sugar, hence 0-9 g/L. If you don't mind occasionally dipping over 0-1 g/L, Dry is a great selection; you'll still primarily receive 0-1 g/L. If you are more conscious of sugar consumption, the choice is natural, go with "bone dry."
To put this into perspective imagine this. A Kombucha is around 8 oz., with approximately 4-8 grams of sugar. A liter of wine is 33.8 oz. We're talking about 0-1 grams per liter of residual sugar here! Yes, reveal in your wine it's a real thing.