Low & No Sulphur Added Wines

Winemakers add sulphur dioxide to wines for its antiseptic and antioxidant properties, preventing the wine from spoiling. However, the sulphur can cause allergic reactions of various types and severity for some individuals, including hives, headaches, rashes, low blood pressure, breathing difficulties, and anaphylaxis. For this reason, more organic winemakers are choosing to make low sulphur wines to lower the risk of negative reactions. Winemakers are also moving towards less sulphur to maximise a wine’s individuality and authenticity. You might also enjoy our no sulphur added wines range, which have no additional sulphur added at all.