Sulphites/sulphur/SO2

Generally speaking, sulfites can be to blame when you suffer a headache the same day or the next day after drinking wine or champagne. 

Sulfur is a natural mineral found in soils, and its combustion produces sulfur dioxide. The gas dissolves easily in water. So, for many decades now, we've been using it in liquid form in all our wines. Why is this so? Because sulfites are antioxidants, disinfectants and bacteriological regulators, all of which help to preserve wine.

This sulfur, present in the soil, is naturally present in the grapes and therefore in the wines, and we add it to preserve it. On the other hand, the quantity we add is our responsibility, since the maximum European dose is 185mg/L for sparkling wines (source: IFV).

However, on average, champagnes contain around 50mg/l of total SO2. 

Natural wines" allow up to 30mg/L for sparkling wines. (source : AVN charter) 

As far as our champagnes are concerned, our philosophy of "if you can do without it, don't use it" leads us to a result of around 10mg/l to 40mg/l maximum, depending on the cuvée. During the final stage of champagnization, disgorging, 6 months before sale, we do not add sulfites.

Ex : Cuvée nude 

 

 

 

Read more : 

http://www.bulles-expo.com/bulles-expo-actu-86277-Les-champenois-peuvent-faire-mieux-.html

https://www.vinibee.com/les-sulfites-dans-le-vin/

Did you know? 

Sulfites can also be found in the following products: vinegar, mustard, dried apricots, tubs of lasagne, macaroons, buns and prepared dishes in general.