Low Sulphur Wines

Although sulphur dioxide does develop naturally as part of the fermentation process, it’s long been added to wine as a preservative, at least since Roman times. It’s used both at the grape-crushing stage as a cleansing agent to kill unwanted bacteria and wild yeasts, and to prevent oxidation of the wine. Its use as an additive to organic wines is permitted at a much lower maximum level than in non-organic counterparts (approximately 30-50%) and all our organic wine-makers strive to use the minimum necessary. Because of their considerably lower sulphur levels, organic wines are likely to be more suitable for those people who suffer from allergic and intolerant reactions to wine such as asthma, migraine, respiratory and skin disorders etc.

As well as the No Added Sulphur Wines featured below we also have a selction of Low Sulphur products where our suppliers endeavour to keep free sulphur below 20mg/l and total sulphur below 60mg/l.

All the products have a low or no added sulphur content, we don't detail sulphur levels in the listings as they are liable to fluctuate from batch to batch and vintage to vintage.

To see a full list of all the No Added Sulphur wines we do, please click this link.