Wines without added Sulpites
The main reasons why sulphur dioxide is added to wine can be summarised in three points: Firstly, SO₂ provides protection against unwanted oxidation, secondly, it stabilises the lively microbiological life in the wine and, last but not least, it prevents the spread of odours that can arise during fermentation.
There are also many reasons why some winemakers still only use SO₂ in microscopic quantities - and it makes a huge difference whether a wine contains 12, 20, 50 or, still permitted, 150 mg/l - or do without it completely. Beyond - quite justified - ideological reasons, many are concerned with increasing the "digestibility" of their wines and emphasising the idea of origin. In addition, in our opinion, minimally sulphurised or unsulphurised wines are almost always more open, accessible and vital than more heavily sulphurised wines.