About the wine

Sulfur: What for? Sulphur is used as a preservative in winemaking. It is produced in small quantities during alcoholic fermentation as sulfurous acid (H2SO3), so there are no absolutely sulfur-free wines. Sulphurous acid is also added during winemaking: It has an antimicrobial effect, protects against oxidation and binds polyphenols. In short: It protects the wine from spoilage, from color and taste impairment and against the formation of substances such as amines (such as histamine), which can also trigger allergic reactions or headaches. The sensitivity threshold in this regard is very different. NATUREX With fully ripe and absolutely clean grapes (without any physical impairment), we produced a wine with an extremely low addition of sulfur. We took care to allow as little air as possible to reach the wines from vinification to filling and paid particular attention to the tannins, as these take on the preservative effect of sulfur. No selected yeasts were added, so the must started spontaneous fermentation. No fining agents were used either.