Without Sulphites

Are wines without sulphites good?

Yes!

Are wines without sulphites better?

Not necessarily.

So why make wine without sulphites?

for the technical challenge, the pleasure of creating.

And upon tasting the result was incredible.

Some historical background

For nearly 6,800 years man has had to fight the natural evolution of the grape which is to wind up as vinegar, the grape ferments, the wine oxidizes, bacterias, notably acetic ones, are going to go ahead with their « labor ». To mitigate that, many alternatives were attempted but none really worked effectively (hard alcohol, spices, olive oil, burying the amphora in the ground).

The solution was brought about with modern oenology and the use of sulphites. Added at the end of the fermentation process, it stabilized the wine by neutralizing the oxygen. It was a major evolution for quality giving rise to wines that have since been able to remain excellent, to travel and to be sold throughout the world.

The benefits remain obvious but what happened to the orignal version of wine? Some winemakers asked this legitimate question some 30 years ago with the inception of wines referred to as « natural ». At this time, the technology, the tools, the measuring devices, the protocols were not quite ready to bottle wines without using sulphur in optimal conditions.

Today with experience, the potential for keeping wines without sulphites with precision is identical to that of their classic versions. The modern tools that are available to us, the protocols that we have put into place enable us to bottle with dissolved, precise and controlled oxygen levels (30mg per liter) We protect the wine from the ambiant air by creating artificial atmospheres of neutral gases at every manipulation stage.

I invite you to discover a wine that presents itself to you in its original version: dazzling in which the soil, the colors, the aromas and the tannins are exalted.

In the glass, let the wine slowly air to give to you its myriad facets.