Sulfites in Wine: What They Are, and Why Ours Are Low

Sulfites are probably the most misunderstood word on a wine label. Let's clear it up.

What sulfites actually are

Sulfur dioxide (SO₂) is a preservative that protects wine from oxidation and unwanted bacteria. A small amount occurs naturally in every fermentation — there is no such thing as a truly sulfite-free wine. The real question is how much is added.

Why mass-market wine uses a lot

Large-scale producers add generous doses of SO₂ at multiple stages to keep huge volumes shelf-stable and consistent across millions of bottles. It's insurance for industrial production — not a mark of quality.

How we do it

The growers in our portfolio work the other way around: clean fruit, careful cellar work, and only minimal — or zero — added sulfites at bottling. Less intervention, a wine that tastes more alive, and far less of an additive you didn't ask for.

A note on sensitivity

Genuine sulfite allergies are rare, though some people are sensitive. (Dried fruit, for reference, often contains many times more sulfites than wine.) If you're sensitive, low-added-sulfite bottles are a sensible place to start. As always, drink responsibly — 21+.

Every case in The Standing Case is made with minimal or no added sulfites. Start your case →