In my attempt to minimize the content of sulfites in the wine, I ended up not using sulfites at all most of the times. I have been traveling this path since the 2013 harvest, learning to make wines without adding sulfites, especially during fermentation so that the combo of microorganisms works free of interference. Is it risky? Well, pretty much, but that’s what we’re here for. And in the cases where I do add sulfites to a wine, I always use a total maximum of 30 mg/l, as the natural wine associations in Europe use as self-regulation.

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