Low Sulphur

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Have you ever observed the “Contains Sulfites” wording on the back of a wine bottle? If you have and pondered what it means, we’re here to help explain what sulphites are and how they affect your wine. The science behind sulphites is a naturally occurring by-product of the fermentation process. Still, it’s not particularly useful to worry about them in such small quantities.

The average wine drinker is interested in the addition of sulphur dioxide (SO2) during winemaking, which helps as an antibacterial element that protects wine from spoilage by oxidation. This phenomenon leads to the browning of the wine and a loss of flavours. They may have been added to the vineyards during harvest or the winemaking process.

Sulphur dioxide is entirely all right for consumption. However, some winemakers are rethinking their use of sulphur additions during the winemaking process. While some addition is generally considered necessary as a preservative against oxidation, more natural winemaking methods are seen as optimal. Many producers have curtailed the excessive use of sulphites to offer low sulphur wine opinions

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