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Sulphur Dioxide

Sulphur dioxide develops naturally in wine as part of the fermentation process. However it's also added as a preservative to prevent oxidation of the wine and at the grape-crushing stage as a cleansing agent to kill unwanted bacteria and wild yeasts. The maximum level permitted in organic wines is 30-50% lower than in non-organic and all our suppliers use the absolute minimum necessary.

Their considerably lower sulphur levels makes organic wines more suitable for people who suffer from allergic and intolerant reactions to wine - asthma, migraine, respiratory or skin disorders etc. We keep information on sulphite levels in all our wines.

Should you require a list of particularly low sulphur wines, please contact us on phonenumber 0113 244 0002 or webinfo@vinceremos.co.uk.

We don't detail sulphur levels in the list as they are liable to fluctuate from batch to batch and vintage to vintage.
 Sulphur Dioxide

 
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