«Organic for white wine is below 120; the Demeter is 90. We are way below these definitions. Around 50-70 total SO2 in the wines. The reduction of lees contact during aging is our antioxidant, it allows to work with lower sulphur» says Antonio
Is no sulphur good for health?
«Everything less if it can harm health is better, no issue on that. Not just in wine, in any product... but the most important factor is that wine should be good. There is no definition, how much is better.
«For instance, if you are a sensitive person to sulphur with the levels that we use, according to the world health organization, you can have a problem if you drink more than 1,5 bottles per day regularly. But with this quantity, you have a bigger problem - "alcohol" than sulphur in the wine»
«Wine is only stable when is nothing stays to be transformed, no sugar or other elements, and if it's enough alcohol to protect it from spoilage. If the wine has malic acid or sugar, without enough protection either it is sulphur/ high alcohol content or complete malolactic, you will have gas and spoilage in the bottle»