Low Sulphite Wine
Low sulphite wine refers to wines that have been produced with minimal addition of sulfur dioxide (SO2) during the winemaking process. Sulfur dioxide is a common antiseptic, antioxidant and preservative used in winemaking to prevent spoilage and oxidation. While it plays a crucial role in maintaining the stability and quality of wine, some individuals may be sensitive or allergic to high levels of sulfites. The upper levels of SO2 in wine are strictly controlled by law as it may be toxic. However, the concentration found in wine is far below the toxic level and is even lower than levels found in dried fruit. As a response to increasing consumer demand for wines with lower sulfite levels, winemakers have adopted practices to reduce sulfur dioxide use.
In low sulphite wines, winemakers employ various techniques to minimise the need for additional sulfites. This includes careful monitoring of grape health, cleanliness in the winery, and maintaining stringent hygiene standards throughout the winemaking process. Additionally, some winemakers use alternative winemaking methods, such as natural or wild fermentation, to enhance the wine's stability without relying heavily on sulfites.
The result is a wine that tends to have lower sulfite concentrations compared to conventional wines. However, it's important to note that the term "low sulphite" does not mean sulfite-free. All wines naturally contain some level of sulfites due to the fermentation process, but low sulphite wines aim to keep these levels to a minimum.
In this list, we are showing wines with sulphites under 50mg/l.
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