Wines Without Added Sulphites for sale online

In the category of wines without added sulphites or minimal we have considered all those produced without sulphitation, or with a minimal addition, in any case less than a total value of 30 mg/l, as stated by the manufacturer. Sulfites are naturally occurring substances, used by producers during the winemaking and bottling phases for their preservative, antimicrobial and antioxidant properties. Like all allergens, they can cause disorders in hypersensitive people; for this reason European legislation has set amaximum quantity limit. Today some producers have chosen not to use it or to limit the quantities, trying to develop new solutions, depending on the vintage, thus meeting the requests of many consumers, who are increasingly attentive to their health and the authenticity of the products. Discover the selection of best wines without added sulphites for sale online on Callmewine.

Before sulfite-free wines: sulfiting in the cellar

Sulfur dioxide, potassium bisulfite, and sodium bisulfite are the three substances that winemakers and agri-food producers most often use to prevent possible oxidation of wine. The main reason for their use lies in their preservative and stabilizing properties, to which disinfectant and antibacterial properties are also added. These substances, available in liquid or gaseous state, but more commonly in powder, fall into the allergen category as they can cause various disorders in those with sensitive organisms. If consumed in large quantities, sulfites can cause annoying symptoms even in non-hypersensitive individuals, including migraines and the recurring sensation of a tight band around the head.

The process of adding sulfites

In the cellar, the addition of these substances can occur at different stages:

on harvested grapes, to counteract microbial agents before fermentation;
throughout the fermentation phase, particularly during racking or in the final stages of the process, when the must, rich in microorganisms, is more exposed to external agents;
during bottling, to promote wine preservation and prevent it from deteriorating.

The addition of preservative and stabilizing substances can therefore concern the entire production process, from grape harvesting to bottling. These operations involve every oenological category, from red wines to white wines, from sparkling wines to rosé wine, not to mention passiti and so-called “Sulfite quantity regulations

The quantity of additives, which must be kept moderate so as not to compromise the genuineness of the product, is not only entrusted to the conscience of oenologists. EU Regulation 203/2012 of March 8, 2012, in fact establishes maximum limits to protect consumer health, reducing those already provided for by Regulation 606/2009. The maximum allowed values for the most common types are:

100 mg/l for red wines with a residual sugar content of less than 2 mg/l;

150 mg/l for white and rosé wines with a residual sugar content of less than 2 mg/l;

155 mg/l for quality sparkling wines;

220 mg/l, 270 mg/l, 320 mg/l, or 370 mg/l depending on the type of sweet wine.

These are some of the maximum values provided for by the European Regulation. The reason why higher values are allowed in the presence of residual sugar is related to the need to maintain organoleptic balance in the presence of unfermented sugars, which could trigger a secondary fermentation.

The common trend for quality productions, however, is to stay well below these maximum limits, and this applies especially to the production of Vignaiolo wines, which very often do not exceed values of 30 or 40 mg/l, thus being considered wines without added sulfites.

Wines without added sulfites: characteristics and types

The practice of sulfiting is very ancient and belongs to human culture. It is not, as many think, an introduction of modern oenology for industrial production. The Ancient Romans already used sulfur dioxide, naturally present near volcanoes, to disinfect fermentation vats.

To date, no equally effective alternatives have been found, but, driven by consumer demand, many producers have started to reduce the quantities used, in some cases even producing wines without added sulfites. This is the case for producers like Movia winery and Dettori winery who, for the production of their best labels, avoid all types of oenological additives.

To limit or abolish their use without compromising the preservation of the final product, however, it is necessary to meet certain requirements and consider some alternative solutions, keeping in mind that:

rigorous agronomic management and careful selection during harvesting promotes the production of healthy bunches with a moderate microbial load;

within the cellar, hygienic conditions must be optimal;

the concentration of polyphenols, obtained through maceration on the skins, acts as a protective function against oxidation and spoilage;

contact with oxygen in the must and the final product must be limited to prevent oxidation phenomena;

bottles of wine produced without sulfur dioxide "protection" must be stored in optimal cellar conditions.

It should be noted, however, that a small amount of sulfites develops naturally during fermentation, so, except in rare or exceptional cases, minimum quantities are always present.

Given that the law requires producers to specify their presence if they exceed 10 mg/l, many wines without added sulfites paradoxically bear this indication on the label. A fact to keep in mind is that, by swirling the glass, with good oxygenation, up to 40% of the sulfur dioxide contained in the bottle can be released.

Discover sulfite-free wines for sale online and on offer at a special price on Callmewine. Here you can find labels from all over the world and from every region of Italy, from Piedmont to Sicily, accompanied by complete product sheets.