Today modern winemaking techniques allow the creation of a wine without the addition of sulphites.
Sulphites are a substance always present in wine, because they are produced naturally by alcoholic fermentation, but they are normally added above all in the form of SO2 (sulfur dioxide) to preserve the wine in the various stages of its life. On the labels it is mandatory to write that the wine contains sulphites if these exceed 10 mg per litre. The law also imposes maximum limits because they are harmful to health. For example, they are often the culprits of the headache that many people experience after drinking wine. For wines from conventional agriculture, the limit is 200 mg/litre for white wines and 150 mg/litre for reds. Organic wines have lower limits: 150 mg/litre for whites and 100 mg/litre for reds. This red has a natural sulphite content of less than 10 mg/litre.

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