Low-sulfites Wine

Sulfites are sulfur compounds, mainly sulfur dioxide, that act as an antioxidant and preservative. Small amounts occur naturally during fermentation, and most conventional winemakers add more at the crush and at bottling to protect the wine from oxidation and microbes.

It varies by producer, but low-sulfite natural wines typically sit well below conventional wine. Many come in under roughly 30 to 50 mg/L total at bottling, against legal limits that run from 150 to 350 mg/L depending on the country and wine style.

No. All wine contains trace sulfites because fermentation creates them naturally, so no wine is truly sulfite-free. Low-sulfite means a small amount of sulfur was added, while no-added-sulfite means none was added beyond what fermentation produces.

For most people there is little evidence that sulfites cause headaches. True sulfite sensitivity is rare and usually affects people with asthma. The headache some drinkers get from red wine is more often linked to other compounds, dehydration, or simply how much was poured.

Most are. Low-sulfite refers to what happens in the cellar rather than the vineyard, but adding less sulfur depends on starting with very healthy fruit, so these wines almost always come from organic or biodynamic grapes.

Because sulfur is a preservative, lower-sulfite wines are a little more delicate. Keep them cool and out of light, store bottles on their side, drink them on the younger side, and refrigerate any leftovers to slow oxidation once opened.