Low Sulfites
Every wine contains some level of sulfites. They're 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, sometimes at levels 5 to 10 times higher than what fermentation produces on its own. Our no-added-sulfite wines take a different path. These producers rely on careful farming, clean fruit, and skilled winemaking to keep their wines stable without extra sulfites. The result: wines with only the trace amounts that occur naturally during fermentation, typically under 10 mg/L.
If you've noticed that certain wines leave you with headaches, poor sleep, or just a general heaviness the next morning, excess sulfites may be part of the picture. The science is still being debated (histamines, tannins, and alcohol itself are also suspects), 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 like when you leave out the industrial shortcuts. Read more about sulfites, headaches, and what to look for on the label.