tldr: We can make any wine low-sulphite by request. Just ask!
What Are Sulphites?
Sulphur dioxide (or SO2) is a chemical compound made up of sulfur and oxygen. It occurs naturally but can also be produced in a laboratory. It’s used to preserve foods and beverages, which it does by acting as an antioxidant and antimicrobial.
Sulphites in Wine
Sulphur dioxide has been used in winemaking for thousands of years, ever since the ancient Romans discovered that it would keep their wine from turning into vinegar. To this day sulphites play an important role in preventing oxidization and maintaining a wine’s freshness. They also help in the extraction of pigments in wine, making red wines vibrant in colour.
The sulphite level in wine is measured in ppm, or parts per million. In Canada and the United States, conventionally made wines are permitted to contain up to 350ppm of sulphites, and in the European Union wine may contain up to 210 ppm sulphites. The current CFIA labelling requirements for Alcoholic Beverages requires any wine that contains more than 10 ppm (parts per million) sulphite to be labeled with, “Contains sulphites.”
Are sulphites in wine harmful?
Not for most people. Sulphites are naturally present in most fermented foods because they are a by-product of yeast fermentation. However, some people are very sensitive to sulphites. About 5-10% of people with asthma have severe sulphite sensitivity. Sulphur is also on the rise as a health concern because of its prevalence in processed foods.
Sulphites in our Wine
As a precaution, we use much lower levels of sulphites in our wines compared to traditional wineries enough for a two-year shelf life. That being said, if you would like us to use a very minimal amount of sulphite, we're happy to oblige. Just ask, and we'll make it happen.