No Added Sulfites
Every wine contains some level of sulfites. Sulfites are a natural byproduct of fermentation, and there's no such thing as a truly sulfite-free wine with alcohol in it. What varies, sometimes dramatically, is how much gets added after fermentation.
Conventional winemakers routinely add sulfur dioxide (SO2) as a preservative, typically at levels 5-10x higher than what natural fermentation produces on its own. Our organic, no-added-sulfite wines take a different approach; one you can not only taste but feel the difference. Our hand-picked producers rely on careful farming, clean fruit without artificial pesticides or fertilizers that can add sulphur compounds, and skilled winemaking to keep their wines stable without extra sulfites. The result: wines with only the trace amounts that occur naturally during fermentation. All our low-sulfite wines are certified to contain under 10 mg/L.
If you've noticed that certain wines leave you with headaches, poor sleep (particularly with an elevated heart rate), or just a general heaviness the next morning, excess sulfites may be part of the picture. The interaction of sulfites with alcohol is still not fully understood, but many of our customers tell us they feel noticeably better drinking wines made this way.
These wines come from producers we trust, winemakers who treat “no added sulfites” not as a marketing label but as a commitment to minimal intervention. From the Gorgo estate on Lake Garda to Fattoria Lavacchio’s PetNat in the hills above Florence, each bottle reflects what wine can taste and feel like when you leave out the industrial shortcuts and preservatives. Read more about sulfites, headaches, and what to look for on the label.